Make this roast chicken salad, then check out more chicken salad recipes such as our chicken pasta salad and healthy chicken Caesar salad.
Ingredients
- white bread 100g, torn into big, chunky pieces
- olive oil 2 tbsp
- thyme leaves 1 heaped tsp
- rotisserie chicken ½, or 2 ready-roasted chicken breasts or legs, pulled into chunks
- Little Gem lettuce hearts 3, halved through their bases
- chives chopped to make 1 tbsp, to serve
DRESSING
- shallot 1, or 1/4 small red onion, grated
- full-fat natural yogurt 125g
- malt vinegar 1 tbsp
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.
Nutritional Information
- Kcals 460
- Fat 17.6g
- Saturates 3.9g
- Carbs 31.8g
- Sugars 11.2g
- Fibre 6.6g
- Protein 40.1g
- Salt 1.5g
