Mustard Chicken & Caramelised Pear Salad

Tear or cut the bake-at-home ciabatta into 1cm cubes. Transfer to the oven tray lined with baking paper and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Bake on the top rack for 5-7 minutes, or until golden. Set aside.

While the croutons are baking, place the chicken breast between two sheets of baking paper and pound with a meat mallet (or rolling pin) until 1cm thick. In a large bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken to the bowl and toss to coat in the mixture. Set aside.

In a large frying pan, melt the butter over a high heat. Once melted, add the pear in a single layer and cook, turning occasionally, for 6-8 minutes, or until softened. Reduce the heat to medium, add the honey and cook, stirring, for 2 minutes, or until golden. Transfer the pear and the pan juices to the bowl with the dressing and set aside to cool slightly.

Wash out the pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken breast and cook for 3-4 minutes on each side, or until golden and cooked through. TIP: The chicken is cooked when it is no longer pink in the middle. Transfer the chicken to a plate to rest. Add the mixed salad leaves and croutons to the bowl with the dressing and gently toss to combine.