From Jamie Oliver’s 15 Minute Meals. As with most things I post here, you can be a bit flexible with the ingredients – salads can be a bit of a free-for-all, so consider the ingredient list as more of a guide. The salad dressing is delicious; I often make it in bulk to use it in other salads.
- 400g skinless chicken breasts
- ½ teaspoon paprika
- 2 heaped teaspoons polenta
- Olive oil
- A ciabatta loaf
- A clove of garlic
- 2 red chicory
- 4 slices smoked pancetta
- 2 romaine lettuces
- 10 cherry tomatoes
- 2 large red peppers
- Balsamic vinegar
- A punnet of cress
- A clove of garlic, crushed
- Juice of 2 lemons
- 40g Parmesan cheese
- 4 anchovy fillets
- 4 heaped teaspoons natural yoghurt
- A splash of Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon mustard
- A bunch of fresh basil
- On a large sheet of paper, toss the chicken with salt, pepper, the paprika and polenta.
- Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
- Cook in a frying pan with oil, turning after three or four minutes, until golden and cooked through.
- Cut four thick slices of ciabatta, place on a griddle pan, and remove when nicely charred on both sides.
- Place the dressing ingredients into a food processer and blitz until smooth. Season to taste.
- Rub the toasts with a halved garlic clove and cut into fingers.
- Quarter the chicory and add to a griddle pan with the pancetta to char for a couple of minutes.
- Roughly slice the lettuces and arrange over a large service board or platter.
- Scatter the ciabatta, halve the tomatoes and slice the peppers, and add to the board.
- Toss the chicory in a splash of balsamic vinegar and arrange on top.
- Slice the chicken, lay it around the salad, and drizzle with the dressing. Crumble over the crispy pancetta and snip over the crests.
- Shave over a little extra Parmesan to finish, if you like.