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Photo of Old-fashioned chicken salad by WW

Old-fashioned chicken salad

7 - 10
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
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 breast

450 g, (Buy 500g), halved diagonally

Ciabatta bread

150 g, (2x75g rolls), rye variety

Butter lettuce

100 g, mixed variety


1 small, thinly sliced

Cherry tomatoes

250 g, yellow variety


3 stick(s), thinly sliced

Pickled gherkin, drained

2 individual, thinly sliced

Ranch dressing, light

80 ml


  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.