Tangy chicken salad
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Serves:     people
Notes from Anna

This quick and healthy salad  is a great way to use leftover roast chicken and is perfect for the lunchbox.



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  1. Wrap each breast in cling film and flatten with the help of a rolling pin. Brush the chicken with a little olive oil and griddle for 3 minutes on each side. Set aside.
  2. Peel the carrots and cut them into ribbons with the peeler. Wash and deseed the peppers and slice into very thin strips. Wash and finely slice the celery. Finely slice the olives and cornichons.
  3. In a small bowl combine the yogurt with the remaining olive oil, the vinegar and the mustard. Whisk to a smooth paste. Cut the griddled chicken into thin strips and, If using, dice the Gruyere cheese.
  4. Mix all the ingredients in a large salad bowl. Sprinkle with a little salt, and then add the mustardy dressing. Stir thoroughly to combine all the ingredients.
  5. Cover the bowl with cling film and refrigerate for at least 20 minutes. Serve cold or at room temperature.

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