Rocket, Chicken & Sun-Dried Tomato Salad

• chicken breasts↗4
• olive oil↗
• ciabatta loaf↗1

  torn into chunks

• pancetta↗12

  slices

• rocket↗50 g

  (also known as arugula)

• fresh mint1

  leaves picked

• sun-dried tomatoes↗1 g

  (290 g) jar, packed in oil, drained and halved

• balsamic vinegar↗
• extra virgin olive oil↗

Step-by-step instructions

1. 1

   Preheat the oven to 200C, 400F, gas mark 6.

2. 2

   Season the chicken with salt and pepper then rub with a little olive oil.

3. 3

   Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.

4. 4

   Remove from oven and allow chicken to cool slightly.

5. 5

   Tear the meat into long pieces with two forks and set aside.

6. 6

   Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.

7. 7

   Season well; dress with a little balsamic vinegar and extra virgin olive oil.