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Crunchy Herbed Chicken Salad
Introduction from Trine Hahnemann
An extremely useful recipe for leftover chicken, of which I always seem to have a lot in summer. If you don’t have leftovers, you can fry 200g (7oz) of chicken breast instead, then shred it into thin strips. This is a light dish that’s a perfect I’m-not-turning-the-stove-on lunch for hot days.
Ingredients
Method
Place the chicken in a mixing bowl. Mix with all the vegetables and the chopped herbs. Season to taste with salt and pepper.
Now make the dressing: start by whisking together the lemon zest, mustard and honey, then add the vinegar and lemon juice then, finally, gradually drizzle in the olive oil while whisking constantly to emulsify. Season with salt and pepper.
Just before you want to eat it, gently toss the salad with the dressing and serve with rye bread.
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