Name: Spicy chicken and tomato bread salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 tsp dried oregano; 1/4 tsp peri-peri powder; 1/2 tsp paprika; lemon zest and juice; sea salt and freshly ground black pepper; 4 chicken breast fillets; 300 g rosa tomatoes; 4 cucumber baby, halved, sliced; 1/2 red onion diced; 1 ciabatta cubed, toasted; 5 g fresh basil; 5 g fresh chives chopped; 1 garlic cloves, chopped; 1 Dijon mustard; 2 tsp vinegar balsamic; 3 anchovy fillets; sea salt and freshly ground black pepper; 2 lettuce baby gem

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Ingredients (18)

2 tsp	dried oregano
1/4 tsp	peri-peri — powder
1/2 tsp	paprika
	lemon — zest and juice
	sea salt and freshly ground black pepper
4	chicken breast fillets

Salad:

300 g	rosa tomatoes
4	cucumber — baby, halved, sliced
1/2	red onion — diced
1	ciabatta — cubed, toasted
5 g	fresh basil
5 g	fresh chives — chopped

DRESSING:

1	garlic — cloves, chopped
1	Dijon mustard
2 tsp	vinegar — balsamic
3	anchovy fillets
	sea salt and freshly ground black pepper
2	lettuce — baby gem

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Method:

In a bowl, mix the oregano, peri-peri, paprika, lemon juice and zest and olive oil. Season. Rub mixture all over the chicken and allow to stand for 5 minutes. Heat a griddle pan, brush it with a little oil, and cook the chicken on the griddle pan until cooked through. Set aside and keep warm.

For the salad:
Place the tomatoes, cucumber, onion and ciabatta in a bowl, pour over the dressing and stir. Add basil and chives and toss together.

For the dressing:
Blitz the garlic, mustard, balsamic and anchovies in a blender for a minute, then slowly add the olive oil until thickened. Season.

To serve:
Place the baby gem leaves on a plate, scatter over salad and top with chicken breasts.

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