Warm chicken salad with pancetta

Ingredients:

• 1.2 kg whole chicken
• sea salt
• freshly ground black pepper
• olive oil
• 1 loaf ciabatta, cut into chunks
• 12 slices pancetta
• 50 g rocket
• 1 bunch fresh mint, leaves picked
• 145 g sun-dried tomatoes in olive oil, 
• balsamic vinegar
• extra virgin olive oil

Instructions:

Preheat the oven to 200ºC/400ºF/gas 6.
 
Season the chicken with salt and pepper, then rub with a little olive oil. Place in a roasting tray and roast for 1½ hours or until cooked, adding the bread after 30 minutes. Remove from the oven.
 
Once your chicken has cooled slightly, tear the meat into long pieces with a couple of forks, and set aside.
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Fry the pancetta slices in a little oil until crispy. Toss the chicken with the croutons, rocket, mint, tomatoes and pancetta. Season well, dress with a little balsamic vinegar and extra virgin olive oil.