- 1 ready-roasted chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 thick slices ciabatta, sourdough or crusty white bread
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large Cos lettuce, shredded
- 1 celery stick, finely sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 4 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ cucumber, diced
- 90ml mayonnaise
- 1 ½ tbsp white wine or tarragon vinegar
- small bunch tarragon, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush with olive oil. Roughly chop into chunky croutons.
Put the lettuce into a large bowl and scatter over the chicken, celery, onions and cucumber in layers. The salad will hold like this for up to 2 hrs in the fridge.
Mix the mayonnaise with the vinegar and season well. Stir in the chopped tarragon, then spoon over the salad. Toss well, scatter with the croutons and serve.