Warm chicken salad with pancetta

Serves 6
Cooks in 40 Minutes
Difficulty Super Easy
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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.

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