Saturday, January 24, 2009

Barbecued chicken and crouton salad

Ingredients (serves 4)
* 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 tablespoons extra virgin olive oil
* 1 tablespoon white wine vinegar

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.

Super Food Ideas - Page 61
Recipe by Annette Forrest


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