Herby Chicken Salad With Tomato Dressing & Cheesy Croutons

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

Chop your tomato[es] in half and cut a piece of tin foil approx. the size of an A4 sheet of paper and add half the tomato[es] (save the rest for later!) to the foil

Chop the remaining tomato halves into wedges

Add your balsamic vinegar and tomato paste to the foil and scrunch the foil around the tomato to form a tightly sealed parcel

Add the tomato parcel to one side of a baking tray

Tear your ciabatta[s] into bite-sized pieces and add to the other side of the baking tray with a drizzle of olive oil, a pinch of salt and give everything a good mix up

Tip: Cooking for 4? Use 2 trays!

Sprinkle most of your grated Italian hard cheese (save the rest for garnish!) over the torn ciabatta

Put the tray[s] in the oven for 7-8 min or until the ciabatta is golden and crispy and the tomato is softened – these are your cheesy croutons & roasted tomato

Meanwhile, slice through the thickest part of your chicken being careful not to cut all the way through to the other side and open it out like a book

Cover with cling film and bash them with a rolling pin until evenly flattened and approx. 1cm in thickness and season the flattened chicken with your dried basil and a generous pinch of salt and pepper – this is your seasoned chicken

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

Once hot, add the seasoned chicken and cook for 4 min on each side until golden, then turn the heat down to medium and cook for a further 3-4 min or until cooked through (no pink meat!) – this is your herby chicken

Tip: Cooking for 3 or more? You may need to do this in 2 batches!

While the chicken is cooking, wash your salad, then pat it dry with kitchen paper

Once the croutons are golden and crisp, remove the tray[s] from the oven

Transfer the roasted tomato to a bowl (careful, this will be hot!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt to the bowl with 1/2 tsp [3/4 tsp] [1 tsp] sugar and mash everything together with a fork – this is your tomato dressing