Roasted Chicken and Pepper Salad with Ciabatta Croutons

Featuring Newman’s Own® Italian Dressing

Serves 4
Per serving: 434kcals, 21.2g fat, 3.2g saturated fat


For the salad:
3 skinless chicken breasts
1 each red, yellow and orange peppers, deseeded and roughly sliced
6 tbsp (90 ml) Newman’s Own Italian Dressing, plus extra to serve
5 oz 150 g green beans
4 oz (125 g) baby leaf spinach
Parmesan shavings, to serve

For the croutons:
½ ciabatta loaf torn into 2cm chunks
2 tbsp (30 ml) olive oil





1. Heat oven to gas 6 /200⁰C. Place chicken and peppers on a large roasting tray. Drizzle with the dressing and season with salt and pepper. Bake for 25-30 mins, turning the peppers occasionally, until the chicken is cooked through (To check insert a metal skewer into the thickest part of the breast, and press. If the juices run clear, it is cooked). Remove from oven and leave to cool.

2. Meanwhile, bring a pan of water to the boil, add the beans, and boil for 3 mins. Drain and plunge into cold water for a minute. Drain again.

3. Meanwhile, place ciabatta in a large bowl, season well with salt and freshly ground black pepper, then drizzle with the oil. Mix quickly using your hands, then tip onto a baking sheet. Place in the oven for 5 mins, until golden.

4. To serve, toss the spinach and beans with a splash of dressing, then place on serving plates. Slice the chicken and scatter over the leaves with peppers and any cooled pan juices. Sprinkle with Parmesan and croutons and serve.

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