Old-fashioned chicken salad

9
Total Time
20 min
Prep
10 min
Cook
10 min
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.

Start eating better than ever!