Grilled Chicken with Beetroot, Blue Cheese, Walnuts and Croutons

Steps

1. oven to 180°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Place steaks on a plate, drizzle with a little olive oil and season with chicken spice mix, salt and pepper. Set aside while you prepare the salad.
3. Cut each ciabatta into quarters, then cut each piece in half, toss on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 8 minutes. Cut beetroot in half (or larger ones into quarters). Remove tray from oven, push croutons to one side of the tray and place beetroot on the other. Return tray to oven to cook for a further 6 minutes or until croutons are golden brown and crunchy and beetroot has warmed through.
4. While croutons are roasting, prepare the rest of the salad. Remove core from pear and thinly slice; dice cheese 1cm. Place pear, cheese, walnuts and rocket in a large bowl.
5. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook chicken for 1–2 minutes each side or until golden and just cooked through. Alternatively use BBQ grill. Remove and cover with foil to rest for 2 minutes before slicing.
6. Add beetroot, croutons and dressing to bowl with salad and toss to combine.
7. Divide salad between plates and top with sliced chicken.