Pre-heat the oven to 180’C
Mix the chicken together with the ingredients in a roasting pan and bake in the oven for 20 minutes.
Once cooked, remove from the dish and set aside for 2 minutes.
Smash the chicken up with a rolling pin and pull apart so that it’s flaky
While the chicken is roasting, blend together all the ingredients for the dressing until smooth. You want this the same consistency as double cream so add a splash of water if the dressing is too thick. Any dressing you don’t use will keep in the fridge for a week.
Toss together the cubes of bread with the olive oil, truffle oil and oregano and bake in the oven for 10 minutes to crisp up into lovely croutons.
Toss all the ingredients for the salad together with the dressing – plate up and enjoy.