Chicken salad with sourdough croutons, raisins, almonds & capers

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 80g raisins

    300g sourdough bread, 
crusts removed and torn 
into large bite-size pieces

    2 tbsp extra-virgin olive oil

    400g cooked chicken (best-quality barbecue chicken is fine), at room temperature, torn into pieces

    60g blanched almonds, toasted

    2 tbsp capers, rinsed

    4 handfuls mixed baby salad leaves, 
such as rocket, mizuna and spinach, 
rinsed and spun dried


    2 tsp dijon-type mustard

    ¼ cup (60ml) white grape vinegar

    1 tbsp extra-virgin olive oil


Preheat oven to 200°C. Place raisins in a small bowl and cover with boiling water. Set aside.

    Combine bread and oil in a bowl and toss well to coat.

    Spread on a baking sheet and bake until golden and crisp on the outside, about 10-15mins, tossing halfway. Allow to cool and transfer to a large bowl.

    To make dressing, combine mustard and vinegar in a bowl and season with salt. Whisk until salt has dissolved.

    Add oil in a steady stream, whisking constantly until mixture has emulsified. Set aside.

    Add chicken to bowl containing croutons, add almonds, drained raisins, capers and salad leaves, and toss well. Serve immediately.