Big chicken & crouton salad
- Preparation and cooking time
- Serves 4
When it's too hot to cook, a shop-bought ready-roasted chicken is a great summer cheat
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.