Publications
Prep Time: 10 minutes
Servings: 2
Cooking Time: 5 minutes
Ingredients
- 400g - mini chicken fillets
- 400g - mini chicken fillets
- 15ml - olive oil
- 15ml - olive oil
- 100g - mixed baby spinach, watercress and rocket
- 100g - mixed baby spinach, watercress and rocket
- 1 - celery stalk, chopped
- 1 - celery stalk, chopped
- ½ - red onion, finely chopped
- - DRESSING
- 125ml - French-style mayonnaise
- 60ml - milk
- 5ml - brown sugar
- 45ml - apple cider vinegar
- 5ml - Dijon mustard
- 15ml - poppy seeds
Method
This salad is a great way to use leftover roast chicken. Feel free to add your choice of fresh salad ingredients such as cucumber, radishes or thinly sliced apple.
1. Beat all the ingredients for the dressing together and season to taste with salt and pepper.
2. Mix the chicken with the olive oil and season with salt and pepper. Heat a heavy-bottomed frying pan until hot and fry the chicken until golden-brown on the first side before turning the pieces over in the pan and browning all over. Once cooked through, allow to cool slightly.
3. Cut or shred the cooked chicken into smaller pieces and mix the salad dressing through; also add any pan juices. Now mix the salad leaves, celery and onion and finally add the creamy chicken. Mix lightly and serve immediately.
Tip: Toasted almond shavings are an optional extra.
