Chicken salad mixed with salsa verde: RECIPE


An easy, throw together salad that uses up leftover roast chicken. This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day.

200g freekeh

3 tbsp olive oil

1 bay leaf
1 garlic clove crushed
4 asparagus

spears, chopped
juice ½ lemon

4 spring onions

, chopped
2 celery sticks, chopped
½ cucumber, chopped
1 avocado

1 green chilli, deseeded and finely sliced
6 radishes

, halved (smaller ones left whole)
½ small pack flat-leaf parsley, chopped
½ small pack basil

, chopped
½ small pack mint

, chopped
150g leftover roast chicken

, chopped
salsa verde (see recipe, right)
2 tbsp toasted pine nuts

Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.

Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )

Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, top with the salsa verde and toasted pine nuts to serve.

Source: Spar

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