Barbecued chicken and crouton salad

Cooking Salads Barbecued chicken and crouton salad

Dinner is on the table in minutes with this easy summer salad using barbecue chicken.

Lables: Diabetes friendly High protein Low carb Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Place bread into a large bowl. Spray with oil. Toss to coat. Cook bread in a large frying pan over medium heat, turning often, for 8 to 10 minutes or until crisp. Remove from heat and set aside.
  2. Remove flesh from chicken bones and shred. Place into a large bowl. Add tomatoes and spinach.
  3. Place oil, vinegar, and salt and pepper into a screw-top jar. Shake well to combine. Pour over chicken salad. Add croutons. Toss gently to combine. Serve immediately.

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1/2 loaf Turkish bread, cut into 2cm cubes
Olive oil cooking spray
1 barbecued chicken, skin removed
150g semi-dried tomatoes, drained
150g baby spinach leaves
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar

Adv

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