Chicken Salad With Blue Cheese Dressing

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

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

Once hot, add the chicken breast[s] and cook for 3 min on each side until golden, then add a splash of water and cook, covered, over a medium heat for 10-15 min or until the chicken is cooked through

Meanwhile, combine 1 tbsp [2 tbsp] sugar with 1 tbsp [2 tbsp] warm water in a small bowl until the sugar has dissolved – this is your sugar syrup

Add the pecans to the sugar syrup and mix until coated 

Once coated, add the pecans to one side of a baking tray 

Tear the ciabatta roll[s] into bite-sized pieces 

Add the ciabatta to the other side of the baking tray, then drizzle it with olive oil, the dried oregano and a pinch of salt

Put the tray in the oven and cook for 10-15 min – these are your candied pecans and oregano croutons

Peel and finely chop (or grate) the garlic

Meanwhile, crumble half [all] the blue cheese into a bowl with the white wine vinegar and mash together to form a rough paste 

Add the chopped garlic (don't like raw garlic? Go easy!), mayonnaise and 1 tbsp [2 tbsp] milk

Season generously with salt and pepper and give everything a good mix up - this is your blue cheese dressing

Tear the little gems into rough bite-sized pieces

Chop the baby plum tomatoes in half

Divide the little gem and chopped baby plum tomatoes between 2 [4] large shallow bowls or plates 

Once the chicken is cooked, transfer it to a clean chopping board and slice it finely