Jamie Oliver

The best chicken salad ever

With tomatoes, pancetta and crunchy croutons

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The best chicken salad ever

Serves 4
Cooks In1H 50M plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    892
    45%
  • Fat
    53.7g
    77%
  • Saturates
    12.8g
    64%
  • Protein
    59.3g
    131%
  • Carbs
    40.9g
    16%
  • Sugar
    10.2g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    892
    45%
  • Fat
    53.7g
    77%
  • Saturates
    12.8g
    64%
  • Protein
    59.3g
    131%
  • Carbs
    40.9g
    16%
  • Sugar
    10.2g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1.2 kg higher-welfare chicken
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 loaf ciabatta , torn into chunks
  • 12 slices higher-welfare pancetta
  • 50 g wild rocket
  • 1 bunch fresh mint , leaves picked
  • 145 g semi-dried tomatoes in olive oil , drained and halved
  • balsamic vinegar
  • good-quality extra virgin olive oil
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Method

Preheat the oven to 200ºC/400ºF/gas 6.

Season the chicken with salt and pepper, then rub with a little olive oil. Place in a roasting tray and roast for 1½ hours or until cooked, adding the bread after 30 minutes. Remove from the oven.

Once your chicken has cooled slightly, tear the meat into long pieces with your hands or a couple of forks, and set aside.

Fry the pancetta slices in a little oil until crispy. Toss the chicken with the croutons, rocket, mint, tomatoes and pancetta. Season well, dress with a little balsamic vinegar and extra virgin olive oil and serve with a glass of crisp white wine.

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