Italian chicken bread salad

Preheat oven to 200°C fan forced.

Tear the sourdough into chunks. Place onto a baking tray. Drizzle with half a teaspoon of oil and turn to coat both sides. Bake 10 minutes until golden and toasted. Set aside.

Meanwhile, coat chicken with half a teaspoon of olive oil and sprinkle both sides with spice blend. Heat a non-stick frying pan over medium-high heat. Once hot, add chicken, cook 1 minute each side until golden. Place onto another baking tray and finish cooking in the oven, under the bread, for 8 minutes or until cooked through. Stand 5 minutes then thinly slice.

Combine the tomatoes, cucumber, capsicum, onions, basil and salad leaves in a bowl. Add the bread and chicken. Divide between 2 plates. Combine the remaining teaspoon of olive oil and balsamic, drizzle over the salad. Season with pepper. Serve.

TIP: For the second portion, make the salad and combine all ingredients except the bread and place into a storage container. Place bread into snap lock bag. Store in the fridge for 1-2 days, combine and dress just before serving. Feel free to save the sourdough and toast when ready to eat.