BBQ Chicken & Bread Salad

BBQ Chicken & Bread Salad

From ‘5 Ingredients 10 Minutes’ Print Book page 87
serves 2

When I used to eat bread, this was one of my all time favourite one-bowl meals. It couldn’t be easier. Here I’ve used a barbequed chicken from the local takeaway. It’s fast, delicious and feels like you’ve gone to a lot more effort than you actually have. If you have more time, feel free to roast your own chicken. Also great with a barbequed duck from Chinatown, for something a little more exotic.

1 tablespoon sherry or wine vinegar
1 tablespoon whole grain mustard
1/2 barbequed chicken
2 slices rustic bread, preferably sourdough, bottom crust removed and torn into chunks
1 bag salad leaves

1. Mix vinegar, mustard and 3 tablespoons extra virgin olive oil. Season.

2. Shred chicken meat, discarding bones. I like to keep the skin in, but it’s up to you. Toss chicken and bread in the dressing, pushing down so the bread soaks up the dressing.

3. Gently mix in salad leaves. Taste, season and serve.

Variations

gluten-free – use gluten free bread OR a cup of cooked brown rice OR a handful of roasted nuts OR a cup of cooked beans or lentils.

vegetarian – try this roast mushroom and bread salad instead. Or replace chicken with a soft cheese such as ricotta or goats cheese.

vegan – as for vegetarians but replace the butter in the roast mushroom recipe with olive oil.

paleo – replace the bread with extra salad and chicken.

carb lovers / more substantial – more bread.

low carb/paleo – replace bread with roast cauliflower or broccoli.

Problem Solving Guide

too dry – drizzle with a little extra virgin olive oil and a little more vinegar. You might have too much bread in there, you could pick some out and discard.

too oily – either an excess dressing problem or your chook was particularly fatty. Toss through a little more bread to soak up the oil and then get rid of it.

Waste Avoidance Strategy

whole grain mustard – keep in the pantry.

barbequed chicken – use for another meal or freeze.

rustic bread – use for another meal or freeze it.

salad leaves – use for another meal or freeze it (will wilt when defrosted though).

Leftover Potential

OK. Will keep in the fridge but may dry out with the bread soaking up all the dressing. Freshen with a little more oil and vinegar before serving.