Quick & Easy

Mediterranean chicken salad

The perfect Mediterranean salad for light dinners or lunches.
Mediterranean chicken salad


Anchovy dressing


1.Preheat the oven to moderately hot (200°C). Combine stock and wine in a medium shallow pan, bring to the boil. Add chicken and simmer, loosely covered, for about 8 minutes, turning once, until chicken is cooked through. Remove chicken from pan, stand 10 minutes before slicing.
2.Meanwhile, quarter capsicums, remove and discard seeds and membranes. Roast in a very hot oven or under grill, skin side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.
3.Remove most of the crust from the bread, cut into 1.5cm slices then cut into 3cm pieces. Divide the bread pieces between two oven trays. Drizzle over the combined melted butter, garlic and parsley then toss gently to coat the bread pieces in the butter mixture. Bake in a moderately hot oven for about 10 minutes or until browned lightly.
4.For the anchovy dressing, blend all ingredients until smooth.
5.Arrange the rocket, tomatoes, olives, chicken and capsicum on serving platter. Just before serving, toss through croutons and drizzle with the anchovy dressing.

The chicken and croutons can be prepared several hours ahead. Store croutons in an airtight container or plastic bag.


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