A light tasty chicken salad.
Main Ingredient: Chicken
|750 grams||Part boned, skin on chicken breasts; (450 grams cooked weight)|
|150 grams||Ciabatta; (1/2 loaf) torn into chunks|
|280 grams||Marinated peppers in oil; drained, roughly chopped and oil reserved|
|260 grams||Plum tomatoes; (3 whole) cut into chunks|
|200 grams||Cucumber; (1/2) cut into chunks|
|400 grams||Cannellini beans; drained and rinsed|
|2 tablespoons||White wine vinegar|
|25 grams||Basil fresh; torn|
|1||Place the chicken on a baking tray and bake for 35-40 minutes.|
|2||Remove and cool slightly, remove the bones and skin and tear the chicken into pieces.|
|3||Meanwhile, on a clean baking tray toss the ciabatta in 1 tbsp reserved pepper oil and bake for 8-10 minutes until golden.|
|4||Mix the drained peppers, tomatoes, cucumber and beans together.|
|5||Whisk the remaining pepper oil with the vinegar and toss into the salad with the basil, rocket, chicken and ciabatta.|
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