Mediterranean Chicken Salad

• 1 12 cups chicken stock
• 12 cup dry white wine
• 4 chicken breast fillets
• 2 yellow peppers
• 1 loaf sourdough bread
• 100 g butter, melted
• 2 garlic cloves, crushed
• 1 tablespoon parsley, finely chopped
• 150 g rocket
• 250 g cherry tomatoes, halved
• 13 cup black olives, pitted
• 12 cup basil leaves, firmly packed
• 12 cup extra virgin olive oil
• 2 tablespoons parmesan cheese, grated
• 2 anchovy fillets, drained
• 1 tablespoon lemon juice

1. Bring stock and wine to a boil in large frying pan; add chicken, reduce heat and simmer, covered, about 8 minutes or until cooked through, turning once.
2. Stand chicken in stock for 10 minutes, slice chicken thinly and discard stock.
3. Meanwhile, quarter capsicums; remove and discard seeds and membranes.
4. Roast under grill or in very hot oven, skin side up, until skin blisters and blackens.
5. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.
6. Preheat oven to moderate.
7. Cut bread into 1.5cm slices; remove and discard crusts, cut slices into cubes.
8. Toss bread in large bowl with combined butter, parsley and garlic; spread bread in single layer on oven trays and toast in oven about 10 minutes or until crisp and lightly browned.
9. Make anchovy dressing: blend or process ingredients until smooth.
10. Place chicken, capsicum and croutons in large bowl with rocket, tomato and olives; add dressing and toss gently to combine.

chicken stock, white wine, chicken, yellow peppers, bread, butter, garlic, parsley, rocket, cherry tomatoes, black olives, basil, extra virgin olive oil, parmesan cheese, anchovy, lemon juice

Taken from www.food.com/recipe/mediterranean-chicken-salad-135578 (may not work)