Chicken and bread salad

Ingredients

2 large chicken breasts, on the bone with skin, trimmed
1 1/2 cups of bread cut to cubes
4 tbsp olive oil, divided
4 tbsp extra-virgin olive oil
½ lemon, juiced
2 tbsp fresh thyme leaves, torn
100 g (4 cups) watercress, washed and torn
50 g (2 cups) lamb's lettuce, mâche, washed and torn
2 large vine tomatoes, cored and diced
50 g (½ cup) Parmesan cheese, shaved
3 tbsp pine nuts, lightly toasted
salt
freshly ground black pepper

Method

1. Preheat the oven to 200°C (180° fan). Arrange the chicken breasts on a baking sheet and brush all over with 2 tablespoons of olive oil. Season with salt and pepper.
2. Roast until cooked through and golden-brown, about 25–35 minutes. The thickest part of the breasts should read at least 74°C on a kitchen thermometer when ready.
3. Remove from the oven and loosely cover with aluminium foil to keep warm. Toss the bread cubes with the remaining 2 tablespoons of olive oil on the baking sheet.
4. Transfer to the oven and bake until golden-brown and crisp, about 10–12 minutes, tossing once after 5–6 minutes. Remove from the oven and let cool on the sheet.
5. Whisk together the extra-virgin olive oil, lemon juice, thyme leaves, and some salt and pepper to taste in a large mixing bowl. Add the salad leaves, tomatoes, Parmesan cheese and pine nuts, tossing to combine.
6. Cut the chicken breasts into cubes or bite-sized pieces and add to the mixing bowl along with the toasted bread, tossing to combine.
7. Divide between bowls and serve straight away.