Rocket, Chicken & Sun-Dried Tomato Salad

Packed with lovely fresh ingredients. Cooking time includes roasting the chicken

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 4  chicken breasts
•  olive oil
• 1  loaf  ciabatta, loaf torn into chunks
• 12  slices pancetta
• 50  g rocket (also known as arugula)
• 1  bunch of fresh mint, leaves picked
• 1 (290 g) jar sun-dried tomatoes packed in oil, drained and halved
•  balsamic vinegar
•  extra virgin olive oil

Directions

1. Preheat the oven to 200C, 400F, gas mark 6.
2. Season the chicken with salt and pepper then rub with a little olive oil.
3. Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
4. Remove from oven and allow chicken to cool slightly.
5. Tear the meat into long pieces with two forks and set aside.
6. Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
7. Season well; dress with a little balsamic vinegar and extra virgin olive oil.