The best chicken salad ever

Name: The best chicken salad ever
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 1 x 1.2kg higher welfare chicken; sea salt and freshly ground black pepper; olive oil; 1 ciabatta loaf, torn into chunks; 12 slices higher welfare pancetta; 1 x 50g bag wild rocket; a bunch of fresh mint, leaves picked; 145g semi dried tomatoes in olive oil, drained and halved; balsamic vinegar; good-quality extra virgin olive oil

With tomatoes, pancetta and crunchy croutons

Dairy-free

1 hr 50 mins plus cooling time

Super easy

serves 4

nutrition per serving

892

Calories

45%

53.7g

Fat

77%

12.8g

Saturates

64%

10.2g

Sugars

11%

59.3g

Protein

119%

40.9g

Carbs

16%

of an adult’s reference intake

Ingredients

1 x 1.2kg higher welfare chicken

sea salt and freshly ground black pepper

olive oil

1 ciabatta loaf, torn into chunks

12 slices higher welfare pancetta

1 x 50g bag wild rocket

a bunch of fresh mint, leaves picked

145g semi dried tomatoes in olive oil, drained and halved

balsamic vinegar

good-quality extra virgin olive oil

Method

A beautifully simple chicken salad made brilliant with a few gorgeous, quality ingredients

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.