Roast Chicken ‘n’ Greens Salad

Charmaine Lu -
  • 1 chopped red onion
  • 1 lemon, juice only
  • 250g roast chicken, meat shredded
  • 4 chopped celery stalks
  • 4 sliced spring onions
  • ½ chopped cucumber
  • 6 chopped cornichons
  • 1 cubed green pepper
  • Handful of dill and parsley, chopped
  • For the Dressing
  • 50g yoghurt
  • 2 tsp mustard
  • 50g olive oil
  • 50g mayo
  • Mix together the chopped onion and lemon juice in a salad bowl, season with salt and set aside for 5 mins to stand.
  • When ready, mix all the salad ingredients into the bowl with the red onion, then add the ingredients for the dressing and mix well to thoroughly coat. Season to taste, and serve with toasted sourdough. Yum!
10 mins
4 serving