Big chicken & crouton salad
- Good Food team
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Serves 4
Easy
Prep: 20 mins
A star rating of 4 out of 5.5 ratingsRate
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When it's too hot to cook, a shop-bought ready-roasted chicken is a great summer cheat
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Ingredients
Nutrition
Units:
MetricUS
-
1 ready-roasted chicken
-
2 thick slices ciabatta
sourdough or crusty white bread
-
1 tbsp olive oil
-
1 large Cos lettuce
shredded
-
1 celery
stick, finely sliced
-
4 spring onions
finely chopped
-
½ cucumber
diced
-
90ml mayonnaise
-
1 ½ tbsp white wine
or tarragon vinegar
-
small bunch tarragon
chopped
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Nutrition: per serving
- kcal726
- fat46g
- saturates12g
- carbs18g
- sugars5g
- fibre3g
- protein61g
- salt4.1g
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Method
-
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.
Recipe from Good Food magazine, August 2010
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A star rating of 4 out of 5.5 ratings
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