Old-fashioned chicken salad
- Total Time
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.
skinless chicken breast450 g, (Buy 500g), halved diagonally
ciabatta bread150 g, (2x75g rolls), rye variety
butter lettuce100 g, mixed variety
avocado1 small, thinly sliced
cherry tomato250 g, yellow variety
Celery3 individual, thinly sliced
pickled gherkin, drained2 individual, thinly sliced
Ranch dressing, light80 ml
- 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.
- 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.
- 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.