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Preheat oven to 200°C. Place onions and tomatoes in separate bowls and toss each in 2 teaspoons of olive oil. Spread onions on a large baking tray and bake for 20 minutes until tender. Add tomatoes and ciabatta to the same tray for the fi nal 8 minutes of cooking, until tomatoes just begin to collapse and bread is golden and crisp.
Meanwhile, toss chicken and dried herbs in a bowl with remaining olive oil. Cook chicken on a hot chargrill over high heat for 4-5 minutes each side until just cooked through. Tear into strips while still warm.
Combine garlic, vinegar and extra virgin olive oil in a screwtop jar and shake well.
Place the salad leaves in a large bowl and add chicken, onions, tomatoes, ciabatta and basil leaves. Drizzle with dressing and toss to coat, then divide among plates or bowls.