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Ingredients

1.2 kg  rotisserie-cooked or home-roasted chicken

Rock salt

Black pepper, freshly ground

Olive oil

Small loaf ciabatta bread, torn into chunks

12 slices pancetta

About 50g rocket leaves

3 stems mint, smaller leaves only

A punnet of cherry tomatoes

Cuisinescene Balsamic Vinaigrette OR a good Balsamic Vinegar and Virgin Olive Oil

 

Method

1. Preheat oven to 150˚C

2. Cut 3/4 of the cherry tomatoes in half and place in a pan in the oven, cut side up.  Cook in the oven for 60—90 minutes until they are just beginning to brown around the edges and have dried out slightly.  Allow to cool.

3. Turn the oven up to 200˚C 

4. Toss the bread chunks in a little oil in a pan and toast in the oven until crisp and golden.  Watch carefully!

5. Fry the pancetta slices in a little oil until crisp.  This takes only a couple of minutes. Drain on a paper towel, then cut into small pieces.

6. Tear the chicken meat into chunks, using your hands or a couple of forks.

7. Cut the remaining cherry tomatoes in half, then toss all the ingredients together in a nice serving bowl. Drizzle with Balsamic Vinaigrette or your own mixture of balsamic vinegar and olive oil.

    Variations

  - Use prosciutto or bacon instead of the pancetta

  - Use basil leaves in place of the mint

  - Use 140g semi-dried tomatoes instead of the fresh cherry tomatoes

Adapted from Jamie Oliver's Best Ever Chicken Salad (www.jamieoliver.com)

 

 

 

 

 

"That Passionfruit & Lemon Curd is amazing!" - Wendy