Name: Chicken salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 long french bread stick, sliced thinly; 2 tablespoon olive oil; 3 cup (480g) barbecue chicken, shredded; 4 (600g) stalks celery, trimmed, sliced thinly; 1 medium_piece (150g) white onion, chopped finely; 3 large_piece (150g) dill pickles, sliced thinly; 2 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh tarragon, finely chopped; 1 large_piece butter (boston) lettuce, leaves separated; 2/3 cup (160ml) creamy ranch dressing

Ingredients

1 long french bread stick, sliced thinly

2 tablespoon olive oil

3 cup (480g) barbecue chicken, shredded

4 (600g) stalks celery, trimmed, sliced thinly

1 medium_piece (150g) white onion, chopped finely

3 large_piece (150g) dill pickles, sliced thinly

2 tablespoon fresh flat-leaf parsley, finely chopped

1 tablespoon fresh tarragon, finely chopped

1 large_piece butter (boston) lettuce, leaves separated

2/3 cup (160ml) creamy ranch dressing

Method

1.Brush both sides of bread slices with oil, toast under preheated grill (broiler) until browned lightly both sides.

2.Combine chicken, celery, onion, pickle and herbs in a large bowl, toss gently.

3.Place lettuce leaves on a serving platter, top with salad and toast slices, drizzle with dressing and a little extra olive oil, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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