This super simple salad is so fresh and delicious and a perfect supper to rustle up midweek. If I've cooked a roast chicken on a Sunday, I love to use the leftovers for this salad and pair it with salad bits I have in the fridge. I also love to use up slightly stale bread as it just makes for the most crusty croutons - Gail's sourdough is my absolute favourite to use for croutons!
Ingredients:
Lucy’s Classic House dressing
25g raisins, soaked in boiling water for 15 minutes and drained
Small ciabatta, roughly torn
1 tbsp olive oil
225g cooked chicken, torn into pieces
25g pine nuts, toasted
1 tbsp capers
100g salad leaves (rocket and watercress)
Method:
- Preheat the oven to 200c
- Place the bread onto a baking sheet and drizzle over the olive oil. Bake in the oven for 10-15 minutes until golden and crisp
- Place all the ingredients into a salad bowl and drizzle over the dressings. Toss gently to combine and serve