Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roast chicken salad with yogurt dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
DRESSING
- 1 shallot, or 1/4 small red onion, grated
- 125g full-fat natural yogurt
- 1 tbsp malt vinegar
Method
- 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.
