Crunchy Pulled Chicken Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the ciabatta[s] into bite-sized cubes

Add them to one end of the baking tray, drizzle with olive oil and season with salt and pepper

Add the almonds to the other end and set the tray aside

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat 

Once hot, add the chicken thigh fillets, season them in the pan with a big pinch of salt and cook for 4 min, turning once or until browned

Once browned, cover with a lid, reduce the heat to low and cook for a further 2 min

Meanwhile, place the ciabatta and almonds in the warmed oven for 10 min or until both are starting to lightly brown

Once browned, set the tray aside to cool

Meanwhile, combine the mayonnaise with the wholegrain mustard, white wine vinegar, 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your wholegrain mayo dressing 

Shred or tear the little gem lettuce[s] into bite-sized pieces, add them to a large mixing bowl and set aside 

Quarter the apple[s] (skins on) and cut into cubes, discarding the core[s]

Slice the celery finely 

Trim then slice the spring onion[s] finely

Add the apple, celery and spring onion to the salad bowl 

Once the chicken thigh fillets are cooked through, transfer them to a clean chopping board and leave to cool for around 2-4 min 

Shred the rested chicken with two forks, tearing the meat up – this is known as 'pulling'

Roughly chop the toasted almonds

Add the pulled chicken and croutons to the salad bowl, add the wholegrain mayo dressing and mix it through