Chicken salad with tomato, capers and garlic croutons

Cooking Salads Chicken salad with tomato, capers and garlic croutons

Crunchy croutons will have everyone dishing up second helpings of this tasty chicken salad.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat a barbecue grill or chargrill on high. Spray with olive oil spray to grease. Cook the bread on grill for 1 minute each side or until lightly charred. Rub with the cut side of the garlic clove. Tear into 2cm pieces.
  2. Spray the chicken with olive oil spray. Cook on grill for 4-5 minutes each side or until cooked through.
  3. Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove white pith from rind. Cut rind into very thin strips.)
  4. Coarsely shred the chicken. Place the bread, chicken, tomato, cucumber, capers and basil in a large serving bowl.
  5. Whisk oil and vinegar in a small bowl. Add to the salad. Season with pepper. Toss to combine. Divide among serving dishes. Top with lemon rind to serve.

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Olive oil spray
4 slices day-old wholegrain sourdough bread
1 garlic clove, peeled, halved
3 single chicken breast fillets
1 lemon
4 vine-ripened tomatoes, cut into 2cm pieces
1 large Lebanese cucumber, coarsely chopped
2 tsp salted baby capers, rinsed, drained
1/2 cup fresh basil leaves, torn
2 tsp olive oil
1 tbsp balsamic vinegar

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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