Put the thyme and two tablespoons of olive oil into a bowl and mix well. Brush the chicken with the mixture and place on a griddle pan for one and a half minutes on each side.

Rub the gluten free ciabatta with olive oil and place on the griddle next to the chicken. Chop the cos lettuce. Place in a bowl and add two tablespoons of olive oil, garlic oil, two tablespoons of balsamic vinegar and the gluten free soy sauce. Season and toss well together.

Take the ciabatta off the griddle and place on a plate next to the salad leaves. Add a splash of balsamic vinegar to the griddle pan to de-glaze and coat the chicken. When the chicken is well coated, remove and place on the salad leaves.

Serve with shaved parmesan.


For the chicken

1 chicken breast, cut into 4 lengthways

1 sprig thyme, chopped

1 gluten free ciabatta loaf

1 young cos lettuce

Mixed olives

parmesan, shaved, to serve

For the dressing

olive oil

2 tbsp balsamic vinegar

1 tbsp garlic infused oil

1 tbsp gluten free soy sauce

Seared balsamic chicken salad

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