Chicken and toasted bread salad with raisins, pine nuts and capers from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 29) by Diana Henry

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Notes about this recipe

  • Foodycat on June 18, 2018

    I used less chicken but kept all the other quantities the same, for main meal-sized salads for 2 people. Really delicious. The raisins, pine nuts and capers are such a wonderful classic agrodolce combination - I was concerned that Mr "I don't like meat and fruit" would object but the dressing is zesty enough that he really loved it.

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