Warm chicken salad with pancetta
Cooks in 40 Minutes
Difficulty Super Easy
What You’ll Need
- 1.2 kg whole chicken
- sea salt
- freshly ground black pepper
- olive oil
- 1 loaf ciabatta, cut into chunks
- 12 slices pancetta
- 50 g rocket
- 1 bunch fresh mint, leaves picked
- 145 g sun-dried tomatoes in olive oil,
- balsamic vinegar
- 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 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.