Method
- 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 Brush the chicken with half of the oil, season, then sprinkle the spice mix over both sides.
- 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 Brush the ciabatta with the remaining oil and place on the griddle for 1-2 minutes each side, until chargrilled.
- 5 Slice each chicken breast into 3cm strips.
- 6 Divide the salad leaves and ciabatta among serving plates, then arrange the chicken slices on top.
- 7 Drain the artichokes, reserving the oil, and divide among the plates with the olives.
- 8 Whisk the reserved artichoke oil with the balsamic vinegar and drizzle over the salad. Scatter over the basil leaves to serve.
- Average per serving
- Calories 99.0kCal
- Fat26.4g
- Saturated3.1g
- Salt3.38g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg