This salad is heavenly. Leaves tossed together with the reddest vine tomatoes, nocellara olives, capers, slithers of onion,
roast chicken and chunks of leftover sourdough. A rare entity in my house. Did I mention how much I love bread!
I love a salad all year round and this one conjures up memories of summer. It’s like sunshine on a plate.
Bag of salad leaves
4 vine ripened tomatoes
1 onion – sliced thinly
1 tablespoon capers
2 teaspoons oregano
2 chicken breasts
Slice of leftover sourdough
Glug of extra virgin olive oil
2 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
Salt and cracked black pepper
1 clove garlic – grated
Squeeze of lemon juice
Start by pan frying your chicken breasts on a griddle pan coated in a little olive oil.
Season with salt and cracked black pepper and sprinkle either side with oregano.
Once the chicken is cooked through add the sourdough slice and press with a pan slice to soak up the juices. Keep the bread on the griddle until it is lightly toasted.
Arrange your salad items in a bowl , chop your chicken into pieces, rip up your sourdough and drizzle over your dressing. Toss together to fully coat in the dressing and serve.