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Mediterranean chicken salad

Name: Mediterranean chicken salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 small red onions, cut into wedges; 250g vine-ripened cherry tomatoes; 1/3 cup (80ml) olive oil; 3 cups torn ciabatta bread; 2 small chicken breast fillets; 1 teaspoon dried Italian herbs; 1 small garlic clove, crushed; 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 200g mixed baby salad leaves (mesclun); 1/2 cup small fresh basil leaves

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With the weather finally getting warmer, you can start getting into tasty, hearty salads for dinner again!

2 small red onions, cut into wedges
250g vine-ripened cherry tomatoes
1/3 cup (80ml) olive oil
3 cups torn ciabatta bread
2 small chicken breast fillets
1 teaspoon dried Italian herbs
1 small garlic clove, crushed
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
200g mixed baby salad leaves (mesclun)
1/2 cup small fresh basil leaves

Method

1.

Preheat oven to 200°C. Place onions and tomatoes in separate bowls and toss each in 2 teaspoons of olive oil. Spread onions on a large baking tray and bake for 20 minutes until tender. Add tomatoes and ciabatta to the same tray for the fi nal 8 minutes of cooking, until tomatoes just begin to collapse and bread is golden and crisp.
2.

Meanwhile, toss chicken and dried herbs in a bowl with remaining olive oil. Cook chicken on a hot chargrill over high heat for 4-5 minutes each side until just cooked through. Tear into strips while still warm.
3.

Combine garlic, vinegar and extra virgin olive oil in a screwtop jar and shake well.
4.

Place the salad leaves in a large bowl and add chicken, onions, tomatoes, ciabatta and basil leaves. Drizzle with dressing and toss to coat, then divide among plates or bowls.