Crunchy Herbed Chicken Salad
This no-cook chopped salad is a great way to liven up leftover chicken. Simply shred the meat and combine with a crunchy mix of cucumber, radish, asparagus and fresh herbs. Finish with a zesty homemade honey mustard dressing.
Introduction
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
| 200g (7oz) | leftover chicken (or chicken breast – see recipe introduction), shredded or cut into small pieces |
| 12 | asparagus spears, woody stalks removed (and reserved for stocks or soups), spears cut into 1cm (½in) slices |
| 1 | cucumber, cut lengthways into 4 pieces and then into 1cm (½in) pieces |
| 10 | radishes, roughly chopped |
| 6 tbsp | chopped curly parsley leaves |
| 3 tbsp | finely chopped mint leaves |
| sea salt and freshly ground black pepper | |
| 4–6 slices of | rye bread, to serve |
| For the dressing | |
|---|---|
| finely grated zest of 1 | lemon |
| 2 tsp | Dijon mustard |
| 1 tsp | honey |
| 1 tsp | white wine vinegar |
| 2 tbsp | lemon juice |
| 3-4 tbsp | extra virgin olive oil |
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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