This is a gorgeous but filling summer salad that you can eat for lunch, supper or serve at a picnic.


  • 1 iceberg lettuce

  • 3 breasts of chicken, boneless and skinless

  • 12 slices of Napoli salame, cut in half moon shapes

  • Handful of marinated pitted black olives

  • 6tbls Italian extra virgin olive oil

  • Handful of toasted and salted pumpkin seeds

  • 1 lemon, unwaxed

  • Handful of flat leaf parsley, chopped

  • 6 medium plum tomatoes, cut in quarters

  • 1 ciabatta bread, toasted and sliced

  • Salt and pepper to taste


  • 1.

    Flatten the chicken breasts with a cooking hammer, season with salt, pepper and olive oil and grill for approx. 5 minutes each side.

  • 2.

    In the meantime, wash, dry and break up the lettuce and place in a large bowl with the tomatoes and olives. In a medium sized bowl, place in the extra virgin olive oil, the juice of the lemon and 2 pinches of finely chopped parsley. Season with salt and pepper and mix well. Drizzle the dressing over the salad, add the salame and pumpkin seeds and mix well using your hands. eave to rest for 2 minutes to develop flavours.

  • 3.

    Slice the hot chicken into strips approx. 1cm thick. Place a handful of the salad in the middle of a plate and lay pieces of hot chicken on top in a vertical position. Serve immediately with the warm toasted ciabatta bread.

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