If you've had a roast chicken at the weekend, then this is a great salad for using up any leftovers. Alternatively, you can always buy a roast chicken from the supermarket or cook one yourself!
The key to this salad is to include a lovely selection of vibrant vegetables that give it that rainbow feel. I haven't listed quantities, because it's a salad that can be easily made for one person or for many.
I've detailed the salad components that I usually use, but you could also include things such as raw peppers or artichokes. Choose the things you like or have to hand, and enjoy!
For the salad
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
Mixed salad leaves
Leftover roast chicken
Selection of
- Carrot
- Red onion
- Cucumber
- Cherry tomatoes (I use baby San Marzano)
- Stoned green olives
- Chargrilled peppers (jarred, from the fresh counter or homemade)
For the dressing
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
To garnish
Flat leaf parsley
- Peel the carrot and use a vegetable peeler to create carrot strips.
- Peel the onion, cut in half and then half again, and thinly slice.
- Cut the cucumber into small dice.
- Cut the tomatoes in half lengthways.
- Cut the chargrilled peppers into strips on chunks (if using).
- Cut or tear the roast chicken into slices or chunks.
- Place the mixed salad leaves in a bowl and top with the remaining salad components.
- Add all of the dressing ingredients into a jar or jug and mix or shake well to combine.
- Finely chop the flat leaf parsley.
- Dress the salad and scatter over the parsley.
