Heat oven to 180 fan bake.
Slice the capsicum and eggplant, season and drizzle a healthy glug of oil. Bake for 30-40 mins.
Meanwhile, break up the bread into larger chunks, drizzle with EVOO and sprinkle some dried oregano on top, bake for 15 mins. Once cooked leave them to cool on the bench.
Season the chicken and cover in lemon zest. Sear in a hot pan for about 30 seconds each side. Place onto a baking tray and bake for roughly 16-18 minutes or until cooked.
Whisk together the dressing ingredients then add the sliced onion so it slightly pickles them, set aside.
Let the chicken rest for a few minutes and then slice it.
Layer the salad, starting with the eggplant & capsicum on the bottom. Add half the croutons, chicken, tomatoes and basil and repeat. Then top with the onions and dressing and sliced chilli.
