A quick and easy chicken salad recipe with bread. Make into a vegetarian recipe with halloumi instead of chicken & anchovies.
Prep: 20 mins | Cook: 15 mins | Serves: 4
2 Macro free range chicken breast fillets
1/2 cup Woolworths Select Australian extra virgin olive oil
6 slices day old sourdough 2cm-thick, crusts removed, cut into 2.5cm cubes
2 tablespoons Woolworths Select white wine vinegar
2 teaspoons Woolworths Select Dijon mustard
1 small garlic clove, finely chopped
2 anchovy fillets, chopped, optional
2 tablespoons baby capers
400g tomato medley mix, halved
1 small red onion, thinly sliced
¼ cup fresh mint leaves, finely chopped
½ cup fresh basil leaves
2 tablespoons Woolworths Select pepitas, toasted
1. Season the chicken breasts with sea salt, cracked pepper and a tablespoon of olive oil, toss to combine. Heat a large frying pan over high heat. Add chicken, cook turning for 3 minutes on each side or until cooked through. Transfer to a plate to rest for 5 minutes.
2. Preheat oven to 180C. Place bread on a baking tray, toss with 2 tablespoons of olive oil, then bake for 6-8 minutes until golden. Cool.
3. Combine vinegar, mustard, garlic, anchovies, capers and remaining ¼ cup olive oil in a medium bowl. Whisk to combine. Season. Add tomatoes and onion and marinate in the dressing.
4. Meanwhile, slice the chicken. Just before serving, add chicken, bread, mint and basil to tomato mixture in bowl. Spoon onto a platter and scatter with pepitas.
Tip 1: You can replace chicken breasts with 2 cups shredded cooked chicken.
Tip 2: It can be made into a hearty vegetarian dish by grilling slices of halloumi in place of the chicken and anchovies.
Tip 3: This salad is great the next day to take for lunch with the tomato mixture added just before serving.