Old-fashioned chicken salad

Total Time
0:20
Prep
0:10
Cook
0:10
Serves
4
Difficulty
Easy
Poaching chicken breast it a great way to ensure it does not dry out. Try it tonight in this chicken salad with lettuce, avocado, grape tomatoes, pickles and crusty rye croutons.
Ingredients
  • skinless chicken breast
    450 g, (Buy 500g), halved diagonally
  • ciabatta bread
    150 g, (2x75g rolls), rye variety
  • butter lettuce
    100 g, mixed variety
  • avocado
    1 small, thinly sliced
  • cherry tomato
    250 g, yellow variety
  • Celery
    3 individual, thinly sliced
  • pickled gherkin, drained
    2 individual, thinly sliced
  • Ranch dressing, light
    80 ml
Instructions
  1. Place chicken in a large saucepan of cold water over medium heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove from heat. Cover and stand for 5-6 minutes or until chicken is cooked through.
  2. Meanwhile, preheat oven to 200°C. Cut rolls into 2cm pieces. Place on a baking tray and lightly spray with oil. Bake, turning once, for 6-8 minutes or until golden and crisp.
  3. Arrange lettuce on a large serving platter. Top with avocado, tomatoes and pickles. Thinly slice chicken and arrange over salad. Top with croutons and drizzle with ranch dressing.

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