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Ingredients
Method
- 1 tbsp olive oil
- 675g chicken thigh fillet, cut into chunks
- 2 slices seeded wholemeal bread
- 5 tbsp quality mayo
- 1 tbsp chicken seasoning
- 15g chopped tarragon leaves
- 2 little gem lettuces, quartered
- 3 celery stalks, sliced
- 150g red grapes, halved
- Season the chicken chunks with salt, pepper and a squeeze of lemon (if you like) and cook in the oil for 20 mins or until cooked through and golden. Tear the bread into chunks and place in a bowl with 1.5 tbsp mayo and the chicken seasoning and stir well, then toss the bread into the pan with the chicken and cook for 5 mins more or until golden. Add everything to a large bowl.
- Whisk the remaining mayo, the tarragon and any juices from the pan to make a dressing. Shred the chicken between two forks, then toss with the little gem, celery and grapes. Mix with the dressing, spread onto a serving platter and scatter with the torn bread croutons and plenty of black pepper.
35 mins
4 serving
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