Warm Chicken Ciabatta with Salsa and Rocket

cook 10 mins
  • 1 tablespoon olive oil
  • 2 chicken breasts, each about 150 g (5 oz), sliced lengthways
  • 1 ciabatta loaf, halved
  • 2 ripe tomatoes, roughly chopped
  • 1 small red onion, thinly sliced
  • 3 tablespoons chopped parsley
  • mayonnaise, to taste
  • mustard, to taste
  • pepper
  • rocket, to serve
  • Heat the oil in a large, heavy-based frying pan. Toss the chicken breasts with plenty of pepper, add to the pan and cook, turning occasionally, over a high heat for 7–8 minutes or until golden and cooked through.
  • Cut the ciabatta loaf halves into 4 pieces and cook them, cut side down, on a preheated hot griddle pan for 1–2 minutes or until lightly toasted.
  • Mix together the chopped tomatoes, onion and parsley to make a salsa.
  • Arrange the slices of chicken on the 4 ciabatta bases and top with salsa. Spread the ciabatta tops with mayonnaise and mustard, place on top and serve with rocket leaves.
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