You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.
Chopped Chicken Salad – serves 4 (generously)
- 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
- 3 celery sticks, diced
- 4 scallions, sliced into rounds
- ½ cucumber, deseeded and diced
- 100g radishes, thinly sliced
- 200g cherry tomatoes, halved
- 2 tarragon sprigs, leaves finely chopped
- 2 thyme springs, leaves only
- 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
- 50g watercress, stems finely chopped and leaves left whole
- 50g rocket, roughly chopped
- 50g Parmesan, finely grated
FOR THE DRESSING:
- 4 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp runny honey
- 1 garlic clove, crushed
You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.
Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.
Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.
When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.
(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)
A lovely later summer salad. We used mixed radishes from our garden – red, white and everything in between. Freshly picked they had a wonderful peppery kick that we never seem to get from shop bought radishes.
Jono & Jules do food & wine 