Mediterranean Chicken Salad

Submitted by currybunny

"Great for a light dinner or lunch!"

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 1⁄2 cups chicken stock
• 1⁄2 cup dry white wine
• 4 chicken breast fillets
• 2 yellow peppers
• 1 loaf sourdough bread
• 100 g butter, melted
• 2 garlic cloves, crushed
• 1 tablespoon parsley, finely chopped
• 150 g rocket
• 250 g cherry tomatoes, halved
• 1⁄3 cup black olives, pitted

• Anchovy Dressing

• 1⁄2 cup basil leaves, firmly packed
• 1⁄2 cup extra virgin olive oil
• 2 tablespoons parmesan cheese, grated
• 2 anchovy fillets, drained
• 1 tablespoon lemon juice

directions

1. Bring stock and wine to a boil in large frying pan; add chicken, reduce heat and simmer, covered, about 8 minutes or until cooked through, turning once. Stand chicken in stock for 10 minutes, slice chicken thinly and discard stock.
2. Meanwhile, quarter capsicums; remove and discard seeds and membranes. Roast under grill or in very hot oven, skin side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.
3. Preheat oven to moderate.
4. Cut bread into 1.5cm slices; remove and discard crusts, cut slices into cubes. Toss bread in large bowl with combined butter, parsley and garlic; spread bread in single layer on oven trays and toast in oven about 10 minutes or until crisp and lightly browned.
5. Make anchovy dressing: blend or process ingredients until smooth.
6. Place chicken, capsicum and croutons in large bowl with rocket, tomato and olives; add dressing and toss gently to combine.