Mediterranean chicken salad

With the weather finally getting warmer, you can start getting into tasty, hearty salads for dinner again!

Recipe «Mediterranean chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 small red onions, cut into wedges, 250g vine-ripened cherry tomatoes, 1/3 cup olive oil, 3 cups torn ciabatta bread, 2 small chicken breast fillets , 1 tsp dried Italian herbs, 1 small garlic clove, crushed, 2 tbsp balsamic vinegar , 2 tbsp extra virgin olive oil, 200g mixed baby salad leaves, 1/2 cup small fresh basil leaves.

Ingredients:

• 2 small red onions, cut into wedges 
• 250g vine-ripened cherry tomatoes 
• 1/3 cup olive oil 
• 3 cups torn ciabatta bread 
• 2 small chicken breast fillets 
• 1 tsp dried Italian herbs 
• 1 small garlic clove, crushed 
• 2 tbsp balsamic vinegar 
• 2 tbsp extra virgin olive oil 
• 200g mixed baby salad leaves 
• 1/2 cup small fresh basil leaves 

Instructions

1. Preheat oven to 200°C. Place onions and tomatoes in separate bowls and toss each in 2 teaspoons of olive oil. Spread onions on a large baking tray and bake for 20 minutes until tender. Add tomatoes and ciabatta to the same tray for the fi nal 8 minutes of cooking, until tomatoes just begin to collapse and bread is golden and crisp.
2. Meanwhile, toss chicken and dried herbs in a bowl with remaining olive oil. Cook chicken on a hot chargrill over high heat for 4-5 minutes each side until just cooked through. Tear into strips while still warm.
3. Combine garlic, vinegar and extra virgin olive oil in a screwtop jar and shake well.
4. Place the salad leaves in a large bowl and add chicken, onions, tomatoes, ciabatta and basil leaves. Drizzle with dressing and toss to coat, then divide among plates or bowls.