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