My Favourite Chicken Salad
This Chicken Salad is simply the best. Easy to make and refreshing and when made with local ingredients, can’t be beat. Present this dish and there will never be any leftovers or empty bellies! Jamie Oliver designed this recipe and like many of his creations, it’s all about flavour!
- 1.2 kg free range organic chicken
- sea salt
- freshly ground black pepper
- olive oil
- 1 loaf ciabatta, torn into chunks
- 12 slices pancetta
- 50 g wild rocket
- 1 bunch fresh mint, leaves picked
- 145 g semi-dried tomatoes in olive oil, drained and halved
- balsamic vinegar
- good-quality extra virgin olive oil
Preheat the oven to 200ºC/400ºF/gas 6.
Season the chicken with salt and pepper, then rub with a little olive oil. Place in a roasting tray and roast for 1½ hours or until cooked, adding the bread after 30 minutes. Remove from the oven.
Once your chicken has cooled slightly, tear the meat into long pieces with your hands or a couple of forks, and set aside.
Fry the pancetta slices in a little oil until crispy. Toss the chicken with the croutons, rocket, mint, tomatoes and pancetta. Season well, dress with a little balsamic vinegar and extra virgin olive oil and serve with a glass of crisp white wine.
Wine Pairing – Bald Hills Pigeon Rocks Central Otago Pinot Gris 2010
This wine is ideally suited to salads and mild foods yet it balances nicely the slightly sharper taste of the semi- dried tomatoes. It is also a great cleanser between mouthfuls. Mmmmm. I think this will be on the menu this weekend!