Aussie Chicken & Caramelised Pear Salad

Cut or tear bake-at-home ciabatta into bite-sized chunks. Place on lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until golden, 5-7 minutes. Set aside.

Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. On a large plate (or in a large bowl), combine the plain flour and Aussie spice blend. Season, then add chicken, turning to coat. Set aside.

In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook pear, stirring regularly, until softened, 3-5 minutes. Reduce heat to medium. Add the honey and cook, stirring, until reduced and sticky, 2-3 minutes. Transfer to a large bowl.

Wipe out pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. Meanwhile, to the bowl with the pear, add mixed leaves, tomatoes, croutons and mustard cider dressing. Toss to combine, then season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.