1 chicken breast, cut into 4 lengthways
1 tbsp garlic infused oil
1 sprig thyme, chopped
1 gluten free ciabatta loaf
1 young cos lettuce
parmesan, shaved, to serve
For the dressing
2 tbsp balsamic vinegar
1 tbsp gluten free soy sauce
Put the thyme, garlic infused oil and two tablespoons of olive oil into a bowl and mix well.
Brush the chicken with the mixture and place on a griddle pan for one and a half minutes on each side.
Drizzle the ciabatta with garlic infused oil and place on the griddle next to the chicken.
Chop the cos lettuce. Place in a bowl and add two tablespoons of olive oil, two tablespoons of balsamic vinegar and the gluten free soy sauce. Season and toss well together.
Take the gluten free ciabatta off the griddle and place on a plate next to the salad leaves.
Add a splash of balsamic vinegar to the griddle pan to de-glaze and coat the chicken.
When the chicken is well coated, remove and place on the salad leaves.
Recipe adapted from: Good Food