Ingredients
4 large chicken breast fillets
4tbsp olive oil
2-3 tbsp Dijon mustard
1 garlic clove, crushed
1 loaf of ciabatta
1 tsp lemon juice
snipped fresh chives to garnish
salt and freshly ground black pepper
For the salad
50g/2oz baby spinach leaves
1 bunch of watercress, large stalks removed
½ small radicchio lettuce
4tbsp mayonnaise
1 tbsp dijon mustard
Method
1. Place the chicken breasts one at a time between 2 large sheets of clingfilm and beat out gently with a rolling pin until they are about 5mm/¼in thick and have almost doubled in size.
2. Mix three tablespoons of the oil with the mustard and the crushed garlic. Brush some of the mixture over both sides of the chicken, season with salt and pepper and set to one side.
3. For the salad, place the prepared leaves into the bowl and lightly toss together. Mix the mayonnaise with the mustard and set aside with the salad.
4. Cut the ciabatta in half lengthways as if you were going to make a sandwich and then across into four chunky pieces. Place cut-side down on the barbecue and leave for a couple of minutes until lightly toasted.
5. Barbecue the chicken over medium-hot coals for 3-4 minutes on each side until golden on the outside but still juicy in the centre.
6. Whisk the rest of the olive oil, lemon juice and some salt and pepper into the remaining mustard mixture. Add the salad leaves and toss together lightly.
7. Place a piece of ciabatta on to each plate and spread with a little mustard mayonnaise. Sprinkle over a few leaves, then put the chicken on top, followed by more leaves. Add another dollop of the mustard mayonnaise and sprinkle with a few snipped chives. Top with a slice of ciabatta and serve the awaiting munchers.
