Chicken Salad from Leftover Sunday Roast

My family isn’t vegetarian, so once or twice a week I have to cook meat for them. It’s normally a Sunday roast and my husband himself enjoys preparing it. There’s normally plenty of leftover and I hate throwing food out. This recipe is great for using leftover roasted chicken or to put it on the buffet table when you’re having a dinner party. (Which we do often, in fact we are big fan of dinner parties, just like all other innovations from the 60’s and 70’s.) You’ll get around 2-3 portions of salad, great with warm french baguette or wholegrain buns. Very easy, very quick.

image

Ingredients:

250g roasted chicken meat, cut into small pieces (One large chicken breast, but honestly, this will work with any other meat left.)

Half of a large cucumber, halved lengthwise and thinly sliced

1 stick of celery, thinly sliced

1 large apple, cut into small cubes

2 sweet vinegar gherkins, halved lenghtwise and thinly sliced

3 tbsp mayonnaise

Generous pinch of black pepper

 

Directions:

Combine well all. Keep in the fridge until serving. Now wasn’t that easy?

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge