Enjoy a crunchy sweet salad with your leftover chicken
Preparation time: 10 minutes
Cooking time: 5 minutes
- 4 slices white bread (preferably 2-3 days old)
- 2 tbsp sunflower oil
- 175g chicken (leftover from a cooked chicken), torn into strips
- 1 red onion, peeled and sliced
- 410g tin Value Peaches, drained (or 2 ripe fresh peaches, peeled, stoned and sliced)
- 189g Value Crisp Salad
- 4tbsp natural yogurt
- 1 tbsp orange marmalade
- 1 tbsp sunfower oil
- 1 tsp Dijon mustard
Cut the crusts off the bread then cut into cubes.
Heat the oil in a non-stick pan and fry the cubes until golden.
Lift onto absorbent kitchen paper.
Put the chicken, onion and peach slices in a bowl and toss together.
Divide the salad between 4 serving plates, top with the chicken mixture. Scatter with the croûtons.
To make the dressing, whisk together the yogurt, marmalade, sunfower oil and mustard. Drizzle over the salad to serve.