The best chicken salad

The best chicken salad ever

 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

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.

Nutritional Information - Amount per serving:

Calories892kcal

Carbs40.9g

Sugar10.2g

Fat53.7g

Saturates12.8g

Protein59.3g

by Jamie Oliver