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    Tangy Chicken and Toasted Bread Salad

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    Tangy Chicken and Toasted Bread Salad

    • Milk Free
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes to 10 minutes

    Serves: 4


    • 75 g raisins
    • 4 tbsp olive oil
    • 200g crusty white bread, roughly torn into irregular pieces
    • 400g cooked chicken, cut into chunks
    • 25 g toasted pine nuts
    • 2 tbsp capers, rinsed and drained
    • 145 g watercress, rocket and spinach salad
    • For the dressing
    • 2 tbsp Marsala (or medium-dry sherry)
    • 1 ½ tbsp sherry vinegar
    • 75 ml extra virgin olive oil


    1. Pour boiling water over the raisins and leave them to plump up for about 15 minutes. Meanwhile, make the dressing by mixing together the Marsala and sherry vinegar, then slowly pour in the olive oil, whisking continuously with a fork (this will emulsify the mixture, giving you a slightly thick dressing). Set aside.
    2. Heat 3 tbsp olive oil in a frying pan and sauté the bread pieces on both sides for 2-3 minutes until golden. Throw into a broad, shallow bowl and spoon some of the dressing on top to moisten them.
    3. Heat the remaining 1 tbsp olive oil in the pan, season the chicken chunks and sauté quickly until golden. (As the chicken is already cooked, this is just for colour and to heat it through thoroughly.) Spoon on top of the bread.
    4. Add the pine nuts to the salad with the drained raisins and the capers. Add in the salad leaves, drizzle over the dressing and toss until evenly distributed. Serve immediately.

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