One hour before the meal, mix all the sauce ingredients in a bowl.
Cover the bowl and let the sauce sit in the refrigerator for one hour.
Cut the slices of bread into cubes.
Fry the croutons in a pan with a drizzle of olive oil for about 2 minutes, until golden brown and crispy.
Let them cool.
Cut the chicken breasts into small pieces.
Cook them in a non-stick pan without fat until they are golden brown.
Let it cool.
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Can’t get enough! We’re making this salad for the third time this week.
Now I knew this
