Spiced Griddled Chicken and Antipasti Salad
Put a chicken breast between 2 sheets of cling-film and bash with a rolling pin until the chicken is about 1cm thick. Repeat with the remaining chicken.
Brush the chicken with half of the oil, season, then sprinkle the spice mix over both sides.
Heat a griddle pan until very hot, then cook the chicken for 3-4 minutes each side, or until cooked through. Remove and set aside.
Brush the ciabatta with the remaining oil and place on the griddle for 1-2 minutes each side, until chargrilled.
Slice each chicken breast into 3cm strips.
Divide the salad leaves and ciabatta among serving plates, then arrange the chicken slices on top.
Drain the artichokes, reserving the oil, and divide among the plates with the olives.
Whisk the reserved artichoke oil with the balsamic vinegar and drizzle over the salad. Scatter over the basil leaves to serve.