This chicken salad is a great way to use leftover roasted chicken. The taste improves as the salad stands; it should therefore be prepared a few hours in advance to let the flavours meld.
- 3 cups roasted chicken, cut into bite size pieces
- 2 scallions
- 1/2 cup chopped parsley
- 1 small red onion, finely sliced
- 1 red bell pepper strips (optional)
Dressing:
To make the dressing, mix all the ingredients in a small bowl, set aside. In another bowl, place the chicken, scallions and parsley, add the dressing and store it in the fridge. Garnish with red onion and bell pepper, serve over a bed of salad greens.
- 1 lemon juice
- 2 tbsp apple cider vinegar
- 1 ½ tsp mustard
- 4 tbsp olive oil
- Salt and pepper
