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

Nutrition per serving

  • kcal 726
  • fat 46g
  • saturates 12g
  • carbs 18g
  • sugars 5g
  • fibre 3g
  • protein 61g
  • salt 4.1g


  • 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


  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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