Rocket, Chicken & Sun-Dried Tomato Salad - cooking recipe

Ingredients

4 chicken breasts
olive oil
1 loaf ciabatta, loaf torn into chunks
12 slices pancetta
50 g rocket (also known as arugula)
1 bunch of fresh mint, leaves picked
1 (290 g) jar sun-dried tomatoes packed in oil, drained and halved
balsamic vinegar
extra virgin olive oil

Preparation

Preheat the oven to 200C, 400F, gas mark 6.
Season the chicken with salt and pepper then rub with a little olive oil.
Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
Remove from oven and allow chicken to cool slightly.
Tear the meat into long pieces with two forks and set aside.
Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
Season well; dress with a little balsamic vinegar and extra virgin olive oil.