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For a smoother texture, you can either use very fine crumbles or run the dressing through the food processor for a completely smooth dressing

(That's right - you can have a vinaigrette with no vinegar!) Classic cooking school vinaigrette recipes specify using a ratio of 3 parts oil to 1 part acid but this is only a guide and will vary depending on the type of oil or acid you use

If you make this recipe, please rate and share your results in the comments below and be sure to tag me on my social media because I would love to see a picture of your fabulous creation

Add the shredded chicken, chopped onion and celery, crumbled white bread, sage, salt and pepper