This chicken salad couldn’t be easier to make and it couldn’t be any more delicious!
It’s a perfect way to dress up some cold leftover roast chicken and the addition of finely minced preserved lemon and toasted walnuts elevates it from being an ordinary chicken salad to something really special. Celery and grapes give it a lovely fresh crunch.
Preserved lemons are pickled in salt so it’s unlikely you’ll need to add extra.
Make at least two and up to 24 hours ahead.
SALAD OF CHICKEN, TOASTED WALNUTS, GRAPES & PRESERVED LEMON
(Makes enough for two)
2 cups (480ml measure) of cooked chicken, cut into 1 inch (2.5cm) cubes
3/4 cup (180ml measure) of toasted walnuts, coarsely chopped
1 cup (240ml measure) of chopped celery
1 cup (240ml measure) of crisp red grapes
1 tablespoon (15ml) of minced preserved lemon and 1 tablespoon (15ml) of preserved lemon juice
1/4 – 1/3 cup (60-80ml) of best quality mayonnaise
Freshly ground black pepper to taste
Combine all the ingredients in a large bowl and refrigerate for 2 hours and up to 24.
Serve on a bed of lettuce.
Love the taste of preserved lemons. The sun is just starting to emerge here after what felt like a looong winter – time to start thinking about salads 🙂
Yes, I agree it’s time to spring forward and leave the wintery starchy spud-creations behind! Try adding minced preserved lemon, a spoonful of their juice and a few caraway seeds to perk up coleslaw – delish!