CHICKEN, TOMATO AND MOZZARELLA SALAD

The key to the success of this simple chicken, tomato and mozzarella salad is making sure the tomatoes are really ripe and tasty – and use them at room temperature – don’t keep them in the fridge or they’ll lose flavour.

INGREDIENTS

SERVES: 2

2 skinless boneless chicken breasts (180g each)

1 tbsp finely chopped oregano

2 slices Parma ham

1-cal olive oil spray

40g rocket leaves

40g mixed salad leaves

2 little gem lettuces (200g trimmed weight)

2 ripe tomatoes, sliced

1 tbsp extra-virgin olive oil

1 tbsp balsamic glaze

1 ball (125g) light mozzarella

Sea salt and freshly ground black pepper

A large handful of basil leaves, to finish

METHOD

1: Place each chicken breast between 2 sheets of cling film. Using a rolling pin, lightly pound the thicker areas so the breasts are an even thickness (about 2cm)

2: Sprinkle both sides with salt, pepper and oregano. Wrap each chicken breast in a slice of Parma ham.

3: Place a large non-stick griddle pan over a medium-high heat. Spray the chicken a few times with olive oil. When the griddle is hot, lay the chicken breasts on it and cook for 3-4 minutes on each slide, pressing them down as they cook to ensure good contact with the pan.

4: In the meantime, put the rocket and mixed salad in a bow. Separate the lettuce leaves, tear into bite sized pieces and add to the bowl. Sprinkle with a little salt and pepper, add the olive oil and balsamic glaze and toss gently.

5: Divide the salad between the serving plates. Tear the mozzarella into pieces and scatter over the salad. Season with salt and pepper to taste and top with the chicken. Finish with a scattering of basil leaves.

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