Salad with iceberg, apples, celery and leftover roast chicken
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Amateur Cook Professional Eater
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Ingredients

  • For the salad
  • 1 large iceberg (or curly lettuce), roughly chopped
  • 1-2 stalks of celery, cut in thin slices
  • 2 Spring onions, finely chopped
  • 2 green apples, cut in small cubes (skin on)
  • 1 tbsp of finely chopped flat-leaf parsley
  • 300 gr of roast chicken breast, cut in cubes (or turkey)
  • 2 tbsp of roughly chopped walnuts
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  • For the dressing
  • 6 tbsp of olive oil
  • 1 tbsp of mild mustard
  • 1 tbsp of balsamic vinegar
  • 2 tbsp of Greek thick yoghurt
  • salt
  • pepper

Instructions

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