1 ready-roasted chicken
2 thick slices gluten free white bread
1 tbsp olive oil
1 large Cos lettuce, shredded
1 celery stick, finely sliced
4 spring onions, finely chopped green end only
½ cucumber, diced
1 ½ tbsp white wine or tarragon vinegar
small bunch tarragon, chopped
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.
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.
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.
Recipe from Good Food magazine