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When it's too hot to cook, a shop-bought ready-roasted chicken is a great summer cheat
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.
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.
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.
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