Welcome to Flavour Nuggets! This is the free version of the newsletter. These recipes stay free for 2 weeks, after which they’re auto-paywalled. There’s a second instalment on Fridays for paid subscribers, which contains a brand new recipe. Plus! Paid subs can access the juicy recipe archive, enjoy occasional perks/giveaways, and BTS snapshots of my life as a recipe developer and food writer. All for 87p a week! If that sounds good, go ahead and upgrade by clicking the button below. The other day, it dawned on me: a salad with croutons is a toast salad. OK, fine, if there’s chicken, it’s a chicken salad, but if it’s leaves and croutons, then it’s a toast salad, and I can’t believe I’m the first person to call this out.
The toast in today’s salad is elite because it’s also garlic bread. There are many garlic bread crouton recipes online, but they’re often made with dried parsley, garlic powder, and olive oil. Um, no. A garlic bread crouton should be made with fresh garlic, fresh parsley and butter. This is obvious, surely? Another ingredient that makes this salad sing, I think, is the quick-pickled grapes. Chicken and grapes are such a retro combo, but the pickling brings it up to date. I bathe them in red wine vinegar and maple syrup, so there’s some complexity to the sweetness, and I’ve kept a jar of them in the fridge now for a couple of weeks. I have them in sandwiches, on cheese or just slapped onto one of my chaotic snack plates mid-afternoon. I’ve developed this habit because my fridge is filled with the results of at least five recipe tests per day, and you can imagine how this adds up. The neighbourly WhatsApp group of previously guaranteed takers has fallen silent (I’m assuming through fatigue and not that »gasp« they don’t like my food), and my cats are obligate carnivores. My diet is unhinged.
This Kyiv-vibes salad held up remarkably well for a day or so; perfect for shovelling into my mouth while I stare down the next pile of ingredients, brew my fourth coffee and contemplate what it might be that I’ve forgotten to do this time. Helen x
Roast Chicken Salad with Garlic Butter Croutons 300g roast chicken, torn into hefty chunks Quick-pickled grapes Garlic butter croutons Dressing Preheat the oven to 180°C fan. Melt the butter for the croutons, remove from the heat and add the garlic, parsley and olive oil. Add the sourdough to a bowl, then pour the garlic butter over it and toss to coat the bread. Spread out on a baking tray and cook for 10-15 minutes or until toasted and crisp. Combine all the ingredients for the dressing with some salt and pepper and whisk to combine. Toss the lettuce, sugar snaps, chicken, croutons and dressing together and serve.
Until next time, Flavour Fans x
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Tuesday, March 17, 2026
Flavour Nugget #71: Roast chicken salad with garlic butter croutons
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