Griddled chicken and pepper caesar salad

A tangy, filling picnic hamper filler!

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

2 tbsp olive oil
3 chicken breast fillets
1 yellow pepper, deseeded and thickly sliced
175g/6oz ciabatta bread, cubed
1 bag Sweet and crunchy salad
For the dressing:
2 tbsp reduced fat mayonnaise
1 tbsp wholegrain mustard
dash of Worcestershire sauce
squeeze of lemon juice

Method

Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Brush the chicken and pepper with 2 tsp of the olive oil. Place the bread cubes in a small roasting tin, add the remaining olive oil and toss well. Bake for 10mins until golden. Set aside.

Meanwhile, heat a griddle pan. Add the chicken to the griddle pan and cook for 10-15mins, turning once until cooked through. Remove from the pan and slice.

Add the peppers to the griddle and cook for 5-6mins, turning occasionally until charred around the edges. Empty the salad into a large bowl, add the croutons, chicken and peppers and mix well.

Whisk all the dressing ingredients together with a fork and add a little water if needed to make a drizzling consistency. Divide the salad between four plates and drizzle a little dressing over each. Serve straight away.