Roast Chicken and Bread Salad
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 fat clove of garlic, peeled and minced
  • 1 1/2 TBS good Balsamic vinegar
  • 1 TBS Dijon mustard
  • fine sea salt and freshly ground black pepper to taste
  • 80 ml olive oil (3 fluid ounces)
  •  
  • For the salad
  • 1 Rotisserie Chicken cut into 8 serving pieces
  • 185 g of baby spinach leaves (6 ounces)
  • 60 g toasted pine nuts (1/4 cup)
  • 90 g dried currants (1/3 cup)

Instructions

Comments

Log in or Register to write a comment.