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Mediterranean chicken salad
Mediterranean chicken salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Welcome the warmer weather with delicious and satisfying dinner salads!
Ingredients:
  • 2 small red onions, cut into wedges
  • 250g vine-ripened cherry tomatoes
  • 80ml olive oil
  • 750.00 ml torn ciabatta bread
  • 2 small chicken breast fillets
  • 1 tsp dried Italian herbs
  • 1 small garlic clove, crushed
  • 40.00 ml balsamic vinegar
  • 200g mixed baby salad leaves (mesclun)
  • 125.00 ml small fresh basil leaves
Instructions:
  • Preheat your oven to 200°C. Toss onions with 2 teaspoons of olive oil in a bowl, then spread on a large baking tray and bake for 20 minutes until tender. In the last 8 minutes of cooking, toss tomatoes and ciabatta with remaining olive oil and add to the tray until tomatoes just begin to collapse and bread is golden and crisp.
  • Toss chicken along with dried herbs in a bowl with the rest of the olive oil. Grill the chicken on high heat for 4-5 minutes per side until cooked through. Tear into strips while warm.
  • In a screwtop jar, mix together garlic, vinegar, and extra virgin olive oil thoroughly by shaking.
  • In a large bowl, combine salad leaves, chicken, onions, tomatoes, ciabatta, and basil leaves. Drizzle with dressing, toss to coat, and serve on plates or in bowls.

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