If you were wondering what to do with that leftover roasted chicken in the fridge, here’s your answer. The multitude of textures and crisp flavours are simply outstanding. In the image, I’ve plated it on a single romaine lettuce leaf, though you could serve it on an entire bed of lettuce to really make it a salad.
Time: 20 minutes
Serves: 6
Ingredients:
½ cup light mayonnaise 1 tablespoon fresh lemon juice 2 red apples – cored, cut in wedges then sliced 1 pound cooked chicken breast – cubed 4 stalks celery – diced 2 cups green grapes – halved 1 large shallot – finely chopped 1 clove garlic – very finely chopped or crushed ½ teaspoon fresh ground black pepper 6 tablespoons chopped walnuts
Preparation:
Whisk together the mayonnaise and lemon juice in a large bowl.
Add the apples and stir to coat well.
Gently mix in all remaining ingredients with the exception of the walnuts.
Plate the salad and top with the walnuts.