Barbecued chicken and crouton salad

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

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.
Remove flesh from chicken bones and shred. Place into a large bowl. Add tomatoes and spinach.
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.

Source

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

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up