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Spiced Griddled Chicken and Antipasti Salad

  • Timer Prep 10 min
    Cook 12 min
  • Chart 99.0 cal/
  • Chef hat Easy


  1. 1 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.
  2. 2 Brush the chicken with half of the oil, season, then sprinkle the spice mix over both sides.
  3. 3 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.
  4. 4 Brush the ciabatta with the remaining oil and place on the griddle for 1-2 minutes each side, until chargrilled.
  5. 5 Slice each chicken breast into 3cm strips.
  6. 6 Divide the salad leaves and ciabatta among serving plates, then arrange the chicken slices on top.
  7. 7 Drain the artichokes, reserving the oil, and divide among the plates with the olives.
  8. 8 Whisk the reserved artichoke oil with the balsamic vinegar and drizzle over the salad. Scatter over the basil leaves to serve.