Green Chicken Salad
Serve this chicken salad as an accompaniment to a summer feast, or as a standalone dinner with toasted sourdough.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free, Low Sugar
15 mins
15 mins
Easy
4
Sugars
5g
Kcal
371
Fibre
2g
Fat
30g
Protein
19g
Saturates
5g
Salt
0.7g
Carbs
6g
Info
Cooking time:
Prep time:
15 mins
Gluten-Free, Low Sugar
Difficulty:
Serves:
15 mins
Easy
4
Info
15 mins
Prep time:
Cooking time:
15 mins
Difficulty:
Easy
Serves:
4
Gluten-Free, Low Sugar
Sugars
5g
Fibre
2g
Protein
19g
Salt
0.7g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free, Low Sugar
15 mins
15 mins
Easy
4
Sugars
5g
Fibre
2g
Protein
19g
Salt
0.7g
Info
Prep time:
15 mins
Cooking time:
15 mins
Difficulty:
Easy
Serves:
4
Gluten-Free, Low Sugar
Kcal
5g
Fat
30g
Saturates
5g
Carbs
5g
Ingredients:
• 1 small red onion, finely chopped
• 1 lemon, juiced
• 1 small rotisserie chicken (around 250g meat), picked and shredded
• 4 sticks celery, finely chopped
• 4 spring onions, finely sliced
• ½ large cucumber, deseeded and finely chopped
• 6 cornichons, roughly chopped
• 1 green pepper, deseeded and cut into ½cm cubes
• Large handful of soft herbs (we used dill and parsley), roughly chopped
• Toasted sourdough, to serve
For the dressing:
• 50g natural yogurt
• 2 tsp Dijon mustard
• 50g mayonnaise
• 50ml olive oil
Instructions:
1. Combine the onion and lemon juice in a large bowl and set aside for 5 minutes with a pinch of salt.
2. Mix in the dressing ingredients and season to taste.
3. Tip in the rest of the salad ingredients and toss to combine well, season to taste.
4. Serve with slices of toasted sourdough, if you like.