Dean is bringing us a taste of Summer with one of his favourite warm salads.
1 x 220g pack chicken breast goujons (mini fillets)
3-4 sprigs fresh thyme
2 cloves garlic crushed
1 tbs olive oil
½ loaf ciabatta bread (stale is good)
5 large ripe plum tomatoes
½ cucumber deseeded and diced
4 handfuls rocket
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1 ball mozzarella
Bunch fresh basil
1. Place the goujons into a re-sealable freezer bag then add in the garlic, thyme, paprika and olive oil, massage to make sure everything is mixed then leave to marinade for 1 hour if you can. Preheat a griddle pan then place on the goujons, cook for around 2-3 minutes per side or until cooked through.
2. Cut or tear the ciabatta into 1 chunks then drizzle with a dash of olive oil, place onto a baking tray and cook for 10 minutes in an oven set at 200c / gas mark 6.
3. Place the tomatoes which have been quartered into a large bowl along with the cucumber, then dress with the olive oil and vinegar, season with salt and pepper, leave to stand for 30 minutes, the tomatoes must be at room temperature before eating. Just before serving toss through the rocket and ciabatta.
4. Portion the salad onto plates or bowls along with any juices then top with the griddled chicken, torn mozzarella and fresh basil.