| 1 Litre Chicken Stock | |
| 4 Chicken Breasts - Skin Removed | |
| 1/2 Large Ciabatta Loaf | |
| 40ml Olive Oil | |
| 2.5 EL Red Wine Vinegar | |
| 2 Large Shallots - Cut into thin rounds | |
| 1 Rosemary Sprig - Leaves Only | |
| 2 Anchovy Fillets - Finely Chopped | |
| 4 Large Tomatoes | |
| 3 Baby Gem lettuces - Leaves separated | |
| 10g Basil - Leaves Only |
| 1. | Preheat the oven to 180°C/ gas 4. |
| 2. | Put the chicken stock into a saucepan and bring to the boil. Add the chicken breasts, then reduce the heat to its lowest setting and cover with a lid. Cook the chicken for 10 minutes, then turn the heat off completely and leave the breasts to cool in the stock until you are ready to serve. |
| 3. | Cut the ciabatta into 3cm chunks and scatter them over a baking tray. Place in the oven for 10 minutes, until the bread has crisped up. Remove the tray from the oven and leave to cool. |
| 4. | Pour the oil and red wine vinegar into a bowl and add the shallot rings, rosemary leaves and chopped anchovies. |
| 5. | Place a sieve or colander over the bowl, then roughly chop the tomatoes into 12 large chunks per tomato and place in the colander. Roughly crush the tomatoes with the back of a wooden spoon to release some of their juice. |
| 6. | When ready to serve, tip the tomatoes from the colander into a large serving bowl, then add the toasted bread and baby gem lettuce leaves. |
| 7. | Remove the chicken breasts from the stock and tear them into large chunks with a knife and fork, then add them to the salad bowl. |
| 8. | Whisk together the dressing ingredients with the tomato juice, season with salt and pepper and pour into the bowl. Toss everything together and sprinkle over the basil leaves before serving. |