Old-fashioned chicken salad
8
Points®
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 tomatoes
250 g, yellow variety
Celery
3 stick(s), 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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