Chicken and Preserved Lemon Salad

7 Mar

A couple of weeks ago, I posted about cooking a dead-easy roast chook, and I mentioned how my husband and I eat half the chook on one night and use the left-overs in a salad the following night. So here’s how to make that salad

Ingredients
Cooked Chicken (enough for 2- 4 people)
1 Juiced lemon
3 tablespoons olive oil
1 teaspoon cumin
1 tablespoon chopped preserved lemon (not hard to find at any decent deli/grocer)
1 cup toasted almond flakes
1 cup chopped coriander
1/2 cup chopped mint
1/2 cup sultanas (I know some people don’t like sultanas in salads – but the sweetness is great with the salty preserved lemon)

Basically – mix all of the above in a bowl – and voila, dinner served. To up the vegetable content, you can add your favourite salad vegies, like capsicum, cucumber, capsicum, avocado, lettuce etc.

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One Response to “Chicken and Preserved Lemon Salad”

  1. Anonymous March 7, 2011 at 6:18 am #

    the dead easy roast chook is SO much easier than the living easy roast chook…very hard to get the little buggers into the pot with all that clucking.

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