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Big chicken & crouton salad

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

  • Prep: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 726
  • Carbohydrates 18
  • Saturated Fat 12
  • Sugar 5
  • Protein 61
  • Fat 46
  • Fibre 3
  • Salt 4.1

Nutrition per serving

  • Calories 726
  • Carbohydrates 18
  • Saturated Fat 12
  • Sugar 5
  • Protein 61
  • Fat 46
  • Fibre 3
  • Salt 4.1

Ingredients

  • 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

Method

  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.

  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.

  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.

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