Summery Roast Free Range 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 free range chicken breast portions to a baking tray with a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for an initial 10 min

Meanwhile, chop the cherry tomatoes in half and tear the ciabattas into bite-sized pieces

Add the halved tomatoes and torn ciabatta to a bowl with the dried basil, 2 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 from the oven and surround it with tomato croutons

Tip: Cooking for 4? Use 2 trays!

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 the Dijon mustard with the cider vinegar, 2 tbsp [4 tbsp] olive oil, 1 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 the 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 the rocket, then pat it dry with kitchen paper