This is one of my favourite Salads! K loves it too which makes my life easier and don’t get him moaning when I say we are having Salad for dinner! You can use Schar Gluten Free Ciabatta or just regular Ciabatta both work fine.
For 4 people you will need:
- 2 large Chicken Breasts
- 5 slices of Pancetta / Proscuitto
- 3 Ciabatta Gluten Free Rolls / 1 Ciabatta Loaf
- 200g Mozzerella
- 200g Sundried Tomatoes
- 2 Romaine Lettuce
- Mixed herbs, salt and pepper
The first thing you want to do is spray a dish or tray with low cal cooking spray, tear up the rolls and lay them out in the tray.
Next butterfly the chicken, then lay on top of the bread leaving some of it around the sides so they crisp up whilst cooking! Season with salt, pepper and mixed herbs. Then lay the Pancetta on top of the chicken.
Pop into the oven on 180.
Next get the lettuce and tomatoes and chop them up, also you can tear the mozzarella into chunks!
After 15 mins pull out the chicken, remove the croutons from the outside of the tray to stop them burning, the chicken and pancetta then goes back in the oven for another 10 mins.
Then slice the chicken up… Underneath it should be some seriously yummy croutons half crispy and half soggy with chicken and pancetta juices they are like little mouthfuls of joy.
Split everything between two and a half and then add any dressing you like. I love it with Caesar dressing but if I’m being a saint a drizzle of balsamic is also yummy.
Hope you enjoy it.