Food & Drinks
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Shredded Chicken Salad

A bit of leftover chicken from the roast dinner I had the day before+ a little jolt of inspiration + a whole lot of ‘wanting to go healthy’-induced procrastination session led me to this gorgeous and delicious salad. Easy to whip up, healthy, yummy and the perfect dish with Spring and Summer just around the corner, this salad ticks all the boxes for me!

You can start this recipe from scratch and include it in your Sunday dinner as the perfect, fresh partner to a beautiful and succulent roast chicken ( I’ll gladly include the recipe in a next post if you want, just let me know in the comments), but I am going down the lazy road today and am using the leftovers from our family chicken roast decadence. Minimal effort, maximal flavour!

300 – 400 gr roasted chicken
2 Romaine heads / Cos lettuce  (you can also add in a handful of rocket salad)
1 large handful of coriander / cilantro, chopped
1/2 handful of flat leaf parsley, chopped
1 whole cucumber, chopped
500 gr sugar snaps, roughly chopped
4-5 spring onions, cut into rings or long strips (if you prefer something a tad stronger, go for scallions / green onions)
sesame seeds to garnish
=> or roasted pine nuts, chopped walnuts, almonds, the possibilities are endless!

And now for the fun part: Shred the chicken into small strips or pieces. Toss them in a salad bowl and add in the other ingredients. Sprinkle the garnish of your choice on top, and hey presto,  dinner is served!

Dressing options are plentiful with this salad. I love to combine a teaspoon of tahini with soy sauce and some cooking liquid of the chicken if I serve it as a side dish to a roast dinner, and a honey-mustard dressing (2 tbsp honey, 2 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 2 tbsp Dijon mustard, season with pepper and salt) or a chili-lime dressing (juice & zest of 1 lime, 2 tbsp red wine vinegar, 1/2 tbsp honey, 1/2 tbsp soy sauce, 3 tbsp extra virgin olive oil, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes, 1/2 tsp ground cumin, a decent pinch of salt). Drizzle a bit (or a whole lot) over your serve, and dig in!


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