Left-over Roast Chicken Salad with Goat’s Cheese

Ingredients

for the sourdough croutons

• sourdough bread, cubed
• 2 tablespoons olive oil
• 3 garlic cloves, skins left on
• salt & pepper to taste

for the dressing

• a few tablespoons of left-over gravy, if you have it
• 2 teaspoons honey
• 2 tablespoons lemon juice
• olive oil
• salt to taste

for the salad

• salad leaves of your choice
• toasted pine nuts
• goat’s cheese (I used Chevin), crumbled

Instructions

1. To make the croutons, pre-heat the oven to 220°c and place all the ingredients in a bowl.
2. Toss to combine and transfer to a roasting tray.
3. Place the croutons in the oven and allow to brown on all sides before removing.
4. To make the dressing, combine the gravy, honey & lemon juice and slowly drizzle in a few tablespoons olive oil whilst whisking. Season to taste and set aside.
5. To assemble the salad, place the chicken, pine nuts, goat’s cheese and croutons on the salad leaves and drizzle over the dressing.
6. Serve immediately.