The best chicken salad ever

With tomatoes, pancetta and crunchy croutons

The best chicken salad ever

The best chicken salad ever

Serves Serves 4
Time Cooks In1 hour 50 minutes plus cooling time
DifficultySuper easy
Nutrition per serving Plus
  • Calories 892 45%
  • Fat 53.7g 77%
  • Saturates 12.8g 64%
  • Sugars 10.2g 11%
  • Protein 59.3g 118%
  • Carbs 40.9g 16%
Of an adult's reference intake
Tap For Method


  • 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
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. 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.
  3. Once your chicken has cooled slightly, tear the meat into long pieces with your hands or a couple of forks, and set aside.
  4. 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.