Old-fashioned chicken salad
skinless chicken breast
450 g, (Buy 500g), halved diagonally
150 g, (2x75g rolls), rye variety
100 g, mixed variety
1 small, thinly sliced
250 g, yellow variety
3 individual, thinly sliced
pickled gherkin, drained
2 individual, thinly sliced
Ranch dressing, light
- 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.