4 slices rustic bread, cut into 2 cm cubes (we used sourdough)
2 garlic cloves, peeled and bruised
6 cups mixed salad leaves
2 cups sliced or shredded roasted chicken
½ cup crumbled feta
¼ red onion, thinly sliced
¼ cup leftover gravy
2 teaspoons honey
Juice of 1 lemon
1 tablespoon olive oil
- Heat 2 tablespoons olive oil in a large non- stick frying pan over medium heat. Add bread cubes, garlic and season with pepper. Cook, stirring often, until browned all over. Set aside to cool slightly. Discard garlic.
- Divide salad leaves between serving plates. Top with chicken, feta, onion and croutons. Drizzle with Gravy Dressing.
- In a bowl, whisk together ¼ cup leftover gravy, 2 teaspoons honey, juice of 1 lemon and 1 tablespoon olive oil. Season to taste.