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Chicken & freekeh chopped salad with salsa verde

An easy, throw together salad that uses up leftover roast chicken. This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 515
  • Carbohydrates 37
  • Saturated Fat 4
  • Sugar 2
  • Protein 20
  • Fat 31
  • Fibre 4
  • Salt 0.7

Nutrition per serving

  • Calories 515
  • Carbohydrates 37
  • Saturated Fat 4
  • Sugar 2
  • Protein 20
  • Fat 31
  • Fibre 4
  • Salt 0.7

Ingredients

  • 200g freekeh
  • 3 tbsp olive oil
  • 1 bay leaf
  • 1 garlic clove crushed
  • 4 asparagus spears, chopped
  • juice ½ lemon
  • 4 spring onions, chopped
  • 2 celery sticks, chopped
  • ½ cucumber, chopped
  • 1 avocado cubed
  • 1 green chilli, deseeded and finely sliced
  • 6 radishes, halved (smaller ones left whole)
  • ½ small pack flat-leaf parsley, chopped
  • ½ small pack basil, chopped
  • ½ small pack mint, chopped
  • 150g leftover roast chicken, chopped
  • salsa verde (see recipe, right)
  • 2 tbsp toasted pine nuts

Method

  1. Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.

  2. Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )

  3. Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, topping with the salsa verde and toasted pine nuts to serve.

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