Warm chicken salad with apple, celery & cheesy croutons

Name: Warm chicken salad with apple, celery & cheesy croutons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 580 g No.1 Free Range Corn Fed Chicken Thighs; 20 g pack lemon thyme, leaves only; 2 tbsp olive oil; 4 slice/s sourdough, torn into small chunks; 100 g Emmi Raclette Pure Classic Slices, torn into small pieces; 2 eating apples, quartered, cored and thinly sliced (such as Cox or Braeburn); 3 sticks celery, finely sliced; 250 g pack chicory, leaves separated; 1 romaine lettuce heart, thickly shredded; 1 shallot, finely chopped; 5 sprig/s Greek basil, leaves picked

A delicious main course salad finished with crunchy cheese croutons.

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Serves4
CourseLunch
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

580g No.1 Free Range Corn Fed Chicken Thighs
¼ x 20g pack lemon thyme, leaves only
2 tbsp olive oil
4 slice/s sourdough, torn into small chunks
100g Emmi Raclette Pure Classic Slices, torn into small pieces
2 eating apples, quartered, cored and thinly sliced (such as Cox or Braeburn)
3 sticks celery, finely sliced
250g pack chicory, leaves separated
1 romaine lettuce heart, thickly shredded
1 shallot, finely chopped
5 sprig/s Greek basil, leaves picked

For the dressing

2 tsp Dijon mustard
4 tbsp soured cream or yogurt
1 unwaxed lemon, zest, plus a squeeze of juice
1 clove/s small clove garlic, crushed

Method

Preheat the oven to 200°C, gas mark 6. In a roasting tin, combine the chicken, thyme, 1 tbsp oil and 4 tbsp water. Roast, skin-side up, for 30 minutes, until the skin is crisp, the meat is thoroughly cooked, there is no pink meat and the juices run clear.
Towards the end of the chicken cooking time, place the bread on a nonstick baking tray, toss with 1 tbsp oil and bake in the oven for 10 minutes, until turning golden. Push the croutons together and sprinkle over the cheese. Return the croutons to the oven for 5 minutes, then toss with the molten cheese and return to the oven for 1-2 minutes, until the cheese is golden.
For the dressing, combine the ingredients in a cup or jug with a generous squeeze of lemon juice and 1-2 tbsp water to make it the consistency of double cream. Season. Using 2 forks, remove the chicken skin, then chop on a board and shred the meat into the tray juices, discarding the bones.
On a large platter, toss together the apples, celery, chicory, romaine, shallot, basil and chicken, then drizzle with the dressing and tray juices. To serve, top with the croutons, crispy chicken skin and a few extra basil leaves.