Spiced griddled chicken and antipasti salad

Method

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.