Turn leftover chicken and bread into a super-fast salad with crunchy croutons and a flavour-packed dressing.
- 150 g sourdough bread, torn into rough bite-sized pieces
- 200 g leftover turmeric roast chicken, shredded (use primarily dark meat and skin)
- 2 tbsp + 1 tsp (45 ml) olive oil
- 1½ tsp sumac
- 1½ tsp cumin
- 200 g cherry tomatoes
- ½ cucumber, diced
- ½ red onion, thinly sliced
- Large handful of fresh coriander, roughly torn
- Large handful of fresh parsley, roughly torn
- 75 g black olives, pitted
- 1 roasted red capsicum (pepper) from a jar, seeds removed
- 2 tbsp + 1 tsp (45 ml) extra-virgin olive oil
- 3 tsp (15 ml) red wine vinegar
- Juice of ½ lemon
- 1 garlic clove, finely grated
- 1 tsp cumin seeds, toasted
- 1 tsp sumac
- Sea salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place a large frying pan over a high heat.
- Add the chicken and bread to the pan and drizzle liberally with olive oil. Sprinkle in sumac and cumin. Cook, stirring occasionally, until the bread is toasted and the chicken is crisp and warmed through.
- Place the capsicum in a food processor with the other ingredients for the dressing and blitz until smooth. Season to taste.
- Place all the remaining salad ingredients in a large mixing bowl and add the chicken, toasted bread and dressing. Toss until completely coated then serve.