Chicken salad but not as you know it.
Chicken salad but not as you know it.—Merowyn
Brussel Sprouts cut in half
pieces Sourdough Bread torn into crouton pieces
handfuls Finely shaved Fennel
splashes Olive Oil
A few Cucumber slices
In This Recipe
- In a hot pan ad some oil and cook sprouts until slightly burnt, season. In the same pan add a little more oil, add the croutons and cook until golden.
- Baste chicken in a little oil and lemon juice. Heat a griddle pan and cook, when done shred chicken and set aside.
- To assemble salad add everything into a bowl or arrange on a plate. Dress with a drizzle of olive oil and a squeeze of lemon.