Salads are a great way to help you and your family towards the recommended daily intake of fruit and vegetables.  There are many varieties and flavours of salads leaves to us, from crisp cos to frilly red oak – there is a huge variety of colours and textures to help rustle up an interesting and delicious meal

Ingredients:
• 2 tbsp olive oil
• 3 chicken breasts
• 1 yellow pepper, deseeded and thickly sliced
• 175g ciabatta bread, cubed
• 1 bag of Sweet and crunchy salad

For the dressing:
• 2tbsp reduced fat mayonnaise
• 1tbsp wholegrain mustard
• Dash of Worcestershire sauce
• Squeeze of lemon juice

Method:
• Preheat the oven to 200oC
• Brush the chicken and pepper with 2tsp of the olive oil
• Place the bread cubes in a small roasting tin, add the remaining olive oil and toss well
• Bake for 10 mins until golden, set aside
• Meanwhile, heat a griddle pan, add the chicken and cook for 10-15 minutes, turning once until cooked through.  Remove from the pan and slice
• Add the peppers to the griddle and cook for 5-6 minutes, turning occasionally until charred around the edges
• Empty the salad into a large bowl, add the chicken, peppers and croutons and mix well
• Whisk all the dressing ingredients together with a fork and add a little water to make a drizzling consistency – if needed
• Divide the salad between four pates and drizzle a little dressing over each
• Serve and enjoy straight away