Solo: Tomato Chicken Salad

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Solo: Tomato Chicken Salad

Sundried tomato salad with mustard & balsamic dressing served with oregano free-range chicken.

Ingredients to serve 1

  • ½ x pita bread – cut into cubes (croutons - 2cm)
  • 1½ x chicken breasts
  • ½ tsp x dried oregano
  • ¼ tsp x chilli flakes (optional)
  • ½ tbsp x balsamic vinegar
  • ½ tsp x Dijon mustard
  • 100g x cherry tomatoes – cut into quarters
  • ½ tbsp x capers – chop roughly
  • 10g x sundried tomatoes – chop roughly
  • ¼ x red onion – peel & chop finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Croutons: Place a pan on medium-high heat with a generous knob of butter. When the butter has melted, add the croutons and toss to coat. Toast them in a single layer for 3- 4 minutes, moving them around with a spoon, until golden and toasted. In the last minute, add an extra knob of butter and let it melt. Remove from the pan and season while still hot. (If your pan is small, rather toast the croutons in batches).

Step 3

Sundried tomato salad: To make the dressing, mix together the balsamic vinegar and Dijon mustard, then whisk in the olive oil (2 tsp for 1). For the salad, mix together the cherry tomatoes, capers, sundried tomatoes and red onion. Add the dressing and mix through.

Step 4

Chicken: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper and coat with the dried oregano and chilli flakes (as much as you like). Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and cook for 3-4 minutes a side until golden and cooked through.

Step 5

Serve the chicken with the sundried tomato salad and add the croutons just before serving (to prevent them from going soggy).