Make this roast chicken salad, then check out our easy roast chicken. Or check out our chicken salad recipes such as our chicken pasta salad and healthy chicken Caesar salad.


  • 100g white bread, torn into big, chunky pieces
  • 2 tbsp olive oil
  • 1 heaped tsp thyme leaves
  • ½ rotisserie chicken, or 2 ready-roasted chicken breasts or legs, pulled into chunks
  • 3 Little Gem lettuce hearts, halved through their bases
  • chopped to make 1 tbsp chives, to serve


  • 1 shallot, or 1/4 small red onion, grated
  • 125g full-fat natural yogurt
  • 1 tbsp malt vinegar


  • STEP 1

    Mix together the dressing ingredients with some salt and pepper, and leave to one side
    for the flavours to mix.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Put the bread on a baking tray, drizzle over the oil, scatter over the thyme, and add some salt and pepper. Toss together to coat evenly in the oil, then roast for 10-15 minutes, turning halfway, or until the bread is deep golden and crisp. Add the chicken chunks to the tray for 10 minutes to heat through.

  • STEP 3

    Heat a griddle and add the halved Little Gems, cut-side down, until charred and beginning to wilt. Layer up the chicken with the croutons and griddled lettuce. Drizzle over the dressing, sprinkle with chives and serve.

Try more of our chicken recipes...

Homemade Boursin roast chicken

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating