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Chicken salad with tomato, capers and garlic croutons

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • Olive oil spray
  • 4 slices day-old wholegrain sourdough bread
  • 1 garlic clove, peeled, halved
  • 3 (about 200g each) single chicken breast fillets
  • 1 lemon
  • 4 vine-ripened tomatoes, cut into 2cm pieces
  • 1 large Lebanese cucumber, coarsely chopped
  • 2 teaspoons salted baby capers, rinsed, drained
  • 1/2 cup fresh basil leaves, torn
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar


  • 1
    Preheat a barbecue grill or chargrill on high. Spray with olive oil spray to grease. Cook the bread on grill for 1 minute each side or until lightly charred. Rub with the cut side of the garlic clove. Tear into 2cm pieces.
  • 2
    Spray the chicken with olive oil spray. Cook on grill for 4-5 minutes each side or until cooked through.
  • 3
    Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove white pith from rind. Cut rind into very thin strips.)
  • 4
    Coarsely shred the chicken. Place the bread, chicken, tomato, cucumber, capers and basil in a large serving bowl.
  • 5
    Whisk oil and vinegar in a small bowl. Add to the salad. Season with pepper. Toss to combine. Divide among serving dishes. Top with lemon rind to serve.

Source: taste.com.au


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