Roast Chicken and Bread Salad

Wednesday 8 July 2015

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Some days it is just too hot to cook.   I find really hot and sticky days just zap all of my energy and I just can't be asked to cook anything.  Not complaining . . .  just saying is all . . .

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That is when a simple recipe like this Roast Chicken and Bread Salad comes in very handy.  It literally involves almost no cooking at all, unless you call cooking some bread cubes into croutons in a skillet as cooking.   You use an already cooked rotisserie chicken.  Presto chango!

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It has a lovely Balsamic dressing.  So gorgeous.  I adore Balsamic vineger.  I could lap it up by the spoonful.   It's just so good.

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The stale french bread croutons make a great use of leftover stale bread . . .  and also absorbe some of that delicious dressing, which makes them even tastier . . .

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Crisp baby spinach leaves . . .  fresh and green.   Nutty toasted Pinenuts/Pignoli . . .  and fruity dried currants complete the deal.   What's not to like?  This is quite simply  . . .  fabulous!

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*Roast Chicken and Bread Salad*
Serves 4

A delicious, quick and easy salad using a store bought rotisserie chicken, along with some baby spinach, toasted french bread croutons, pine nuts and dried currants, with a tangy Balsamic dressing. 

For the dressing:
1 fat clove of garlic, peeled and minced
1 1/2 TBS good Balsamic vinegar
1 TBS Dijon mustard
fine sea salt and freshly ground black pepper to taste
80ml olive oil (3 fluid ounces) 

For the bread:
4 ot 5 thick slices of day old French bread
(Crusts removed and cut into cubes) About 250g or 8 ounces
60ml of olive oil (2 fluid ounces)
salt and black pepper to taste 

For the salad:
1 Rotisserie Chicken cut into 8 serving pieces
185g of baby spinach leaves (6 ounces)
60g toasted pine nuts (1/4 cup)
90g dried currants (1/3 cup) 

To make the vinaigrette,whisk together the garlic, vinegar, mustard, 1/2 tsp of salt and a pinch of black pepper in a large bowl..  Gradually whisk in the olive oil and set aside. 

Heat a large frying pan over medium high heat.  Warm the oil for the croutons and then add the bread cubes.  Toss to coat evenly.  Cook until golden brown all over, turning with some tongs, about five minutes.   Season to taste with some salt and pepper and transfer to the bowl containing the dressing and toss together. 

Working quickly, add the spinach, pine nuts and currants, tossing all together to coat with the dressing.  Arrange on 4 chilled plates, topping each serving with 2 pieces of chicken.  Serve immediately. 

Note - Use a sharp knife or kitchen scissors to divide the cooked chicken into serving pieces, cutting each breast crosswise into two bits, keeping the wing attached.  Divide the drum sticks and thigh sections as well. 


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