Warm chicken, apple salad with cheddar croutons
Skinless chicken breast
450 g, (500g fat trimmed)
Multigrain bread roll
97 g, cape seed, cut into 8 slices
60 g, (1/2 cup) grated
Baby spinach leaves
120 g, (4 cups)
3 cup(s), or green oak lettuce
2 small, green, quartered and sliced thinly
2 individual, stalks, thinly sliced
½ small, thinly sliced
- Slice chicken in half horizontally. Heat oil a large non-stick frying pan over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Thinly slice.
- Meanwhile, preheat grill on high. Grill bread on both sides until lightly toasted. Sprinkle 1 side of each piece with cheddar and grill for 1 minute or until cheddar melts and croutons are golden.
- Place spinach, lettuce, apple, celery, onion and sliced chicken in a large bowl. Toss gently to combine. Drizzle salad with dressing and serve with cheddar croutons.