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Roasted Chicken Salad

by Ann Reed for
These crisp and cool salads have a refreshing combination of ingredients to satisfy your taste buds while giving you the nutrition you need.

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

Directions

  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.