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Roast Chicken Salad with Yogurt Onion Dressing |
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| Serves 2 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g white bread, torn into big, chunky pieces
2 tbsp olive oil
1 heaped tsp thyme leaves
1/2 roast chicken or 2 chicken breasts or legs, pulled into
chunks
3 little gem lettuce hearts, halved through their bases
1 tbsp chopped chives, to serve
Dressing
1 shallot, grated
125g full-fat natural yogurt
1 tbsp malt vinegar
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Mix together the dressing
ingredients with some salt & pepper, and leave to one side
for the flavours to mix.
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Heat the oven to 180C/ Fan
160C/gas 4. Put the bread on a baking tray, drizzle over
the oil, scatter over the thyme, and some salt & pepper.
Toss together to coat evenly in the oil, then roast for
10 - 15 mins turning halfway or until the bread is deep
golden and crisp. Put the bread cubes aside and add the chicken chunks to the tray for
10 minutes or so to heat through.
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Heat a griddle and add the
halved little gems, cut side down, until charred and
beginning to wilt. Layer up the chicken with the croutons
and griddled lettuce. Drizzle over the dressing, sprinkle
with chives and serve.
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DAILY
DINNERS 
