Big chicken & crouton salad

• ready-roasted chicken1
• thick slices ciabatta2

  sourdough or crusty white bread

• olive oil↗1 tbsp
• large Cos lettuce↗1

  shredded

• celery↗1

  stick, finely sliced

• spring onions↗4

  finely chopped

• ½ cucumber

  diced

• mayonnaise↗90ml ml
• 1 ½ tbsp white wine

  or tarragon vinegar

• small bunch tarragon

  chopped

Step-by-step instructions

1. 1

   Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush with olive oil. Roughly chop into chunky croutons.

2. 2

   Put the lettuce into a large bowl and scatter over the chicken, celery, onions and cucumber in layers. The salad will hold like this for up to 2 hrs in the fridge.

3. 3

   Mix the mayonnaise with the vinegar and season well. Stir in the chopped tarragon, then spoon over the salad. Toss well, scatter with the croutons and serve.