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Roast chicken, tomato and chickpea salad

Roast chicken, tomato and chickpea salad is a home-style recipe made with Olive Oil and Balsamic Vinegar.

Ingrédients

• 1.0 tbsp Olive Oil
• 2.0 tbsp Balsamic Vinegar
• 3.0 tbsp Olive Oil

Méthode (aperçu)

1. 1

   Heat the oil in an ovenproof frying pan and fry the chicken for 2-3 minutes on each side, or until golden-brown. Add the chickpeas and cook for a further 1-2 minutes. Transfer to the oven and roast for 5-7 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove the chicken breast and chickpeas from the oven and shred the chicken breast.

2. 2

   Mix the remaining salad ingredients in a bowl with shredded chicken and chickpeas.