Chicken salad with sourdough croutons, raisins, almonds & capers
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.