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

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.


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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