1 Turkish bread roll
1 tbsp (15 ml) olive oil
1 clove garlic, crushed
4 shortcut bacon rashers, cut into 20 mm (2 cm) pieces
1 barbecued chicken
4 oz (120 g) mixed salad leaves
1 stick celery, diagonally sliced
4 green spring onions, diagonally sliced
9 oz (250 g) punnet cherry tomatoes, halved
Salt and pepper, to taste
3/4 cup (180 ml) Newman’s Own Ranch Dressing

1. Make croutons by tearing roll into 3cm pieces. Place on an oven tray. Drizzle with combined oil and garlic.

2. Cook in a hot oven (200C) for about 8 minutes or until golden brown. Remove and cool.

3. Cook bacon in a heated, non-stick pan, stirring, until crisp. Remove.

4. Remove skin and bones from chicken. Shred chicken meat coarsely.

5. Combine salad leaves, celery, spring onions, tomatoes, chicken and bacon in a large bowl. Toss well. Season with salt and pepper.

6. Just before serving, drizzle dressing over salad. Top with croutons.