Summery Roast Chicken Salad

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add the chicken breast portion[s] to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray[s] in the oven for an initial 10 min

Meanwhile, chop your cherry tomatoes in half and tear your ciabatta[s] into bite-sized pieces

Add the halved tomatoes and torn ciabatta to a bowl with your dried basil, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a generous pinch of salt and pepper

Mash the halved tomatoes together with the torn ciabatta so that the juice soaks into the bread – these are your tomato croutons

Once the chicken has been in the oven for 10 min, remove the tray[s] from the oven and surround it with tomato croutons

Return the tray[s] to the oven for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the juices run clear

Whilst the chicken is cooking, boil a kettle

Combine your Dijon mustard with your cider vinegar, a drizzle of olive oil, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper in a small bowl

Mix everything together – this is your tangy mustard dressing

Trim your green beans, then add them to a pot with a pinch of salt and cover them with boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once done, drain, then set aside for serving

Once the chicken is cooked, transfer it to a clean board and shred it roughly apart using two forks – this technique is known as 'pulling'

Wash your salad, then pat it dry with kitchen paper