Leftover chicken spaghetti salad

By admin
15 December 2011

Serves 4

500 ml cooked chicken, shredded

250 ml grated baby marrow

250 g cooked spaghetti


zest and juice of 2 lemons

45 ml olive oil

salt and freshly ground black pepper

1.    Combine the cooked chicken, baby marrows and cooked spaghetti in a large serving bowl.

2.    Mix together the ingredients for the vinaigrette, season and drizzle over the salad.

Photo: David Briers

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