This is one of my ultimate quick-fix suppers, a really tasty and substantial dish that makes the most of leftover chicken. It also makes a good lunchbox filler. Serves four to six.
YOU WILL NEED
2 handfuls of sourdough bread, cut into cubes
2 tbsps olive oil, plus extra for the bread
4 tbsps mayonnaise
Juice of ½ lemon
1 large garlic clove, peeled
1 heaped tsp Dijon mustard
Good handful of freshly grated Parmesan cheese, plus extra to garnish
Shredded, cooked meat from ½ medium chicken (approx 500g/1lb 2oz)
Sea salt and freshly ground pepper
Pre-heat the oven to 200°C/ 400°F/Gas Mark 6. Cook the macaroni according to the instructions on the packet, until al dente.
While the pasta is cooking, toss the cubes of bread in a little olive oil, put in a roasting tin and toast for five to 10 minutes in the oven until golden -- keep an eye on them. Remove and set aside.
Whizz together the olive oil, mayo, lemon juice, garlic, mustard, grated Parmesan and a good pinch of sea salt and black pepper in a food processor until you have a smooth dressing.
Toss the cooked chicken in any leftover juices that it was cooked in. When the pasta is cooked, drain and tumble it back into the pot it was cooked in.
Add the dressing, chicken and croutons and stir until everything is combined.
Serve straight away with a little sprinkle of Parmesan.