1 hr 50 mins plus cooling time
Super easy
serves 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
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.
Tags