Chicken & Pesto Ciabatta With Chips And Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, sprinkle your chicken with your dried oregano and a pinch of salt – this is your seasoned chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add the seasoned chicken and cook for 3 min on each side or until golden

(Doubled your protein? Use 2 pans!)

Once golden, add the chicken to a tin foil-lined baking tray (or two!), put the tray[s] in the oven for 15 min or until cooked through (no pink meat!)

Combine half your sun-dried tomato pesto (you'll use the rest later!) with your mayo in a small bowl – this is your pesto mayo

Combine the remaining pesto with a generous drizzle of olive oil in a large bowl – this is your pesto dressing

Chop your tomato[es] into wedges

Place your ciabatta[s] in the oven for 3 min or until they're hot and crusty

Carefully slice them in half before serving

Once everything is ready, wash and pat your salad dry with kitchen paper

Add half the salad (you'll use the rest later!) to the pesto dressing with the tomato wedges and give it a good mix up – this is your pesto dressed salad