Green chicken salad
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Green chicken salad

By Ailsa Burt

Serve this chicken salad as an accompaniment to a summer feast, or as a standalone dinner with toasted sourdough

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 371
  • fat 30g
  • saturates 5g
  • carbs 6g
  • sugars 0g
  • fibre 2g
  • protein 19g
  • salt 0.7g

Ingredients

  • 1 small red onion , finely chopped
  • 1 lemon , juiced
  • 1 small rotisserie chicken , around 250g meat, picked and shredded
  • 4 sticks celery , finely chopped
  • 4 spring onions , finely sliced
  • ½ large cucumber , deseeded and finely chopped
  • 6 cornichons , roughly chopped
  • 1 green pepper , deseeded and cut into 1/2cm cubes
  • large handful of soft herbs (we used dill and parsley), roughly chopped
  • toasted sourdough , to serve
  • 50g natural yogurt
  • 2 tsp Dijon mustard
  • 50g mayonnaise
  • 50ml olive oil

Method

  1. Combine the onion and lemon juice in a large bowl and set aside for 5 mins with a pinch of salt. Mix in the dressing ingredients and season to taste. Tip in the rest of the salad ingredients and toss to combine well, season to taste. Serve with slices of toasted sourdough, if you like.

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