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The best chicken salad ever

Ingredients

  • 1.2 kg chicken
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 loaf ciabatta , torn into chunks
  • 12 slices higher-welfare 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
Method:
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.

(Jamie Oliver, 2013)

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