Chicken and toasted bread salad with raisins, pine nuts and capers

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!


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)


  • 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