Roast chicken salad
We returned from a short half-term break filled with swimming, cycling and plenty of laughter. The children had a wonderful time, and seeing their smiling faces made the trip even better. Moments like those remind me how much joy they bring to our lives.
Coming home after a few days away, the fridge often looks a bit bare. We were hungry and wanted something light and satisfying for dinner rather than diving into random snacks. On the drive home we’d picked up a roast chicken and a few fresh items, and with just a handful of ingredients this salad came together in about 15 minutes. My husband helped rinse the vegetables, which made the whole process quicker and more enjoyable.
This turned out to be a delicious, bright and healthy meal. I’ve made variations of this salad before, but this time I used broccolini instead of broccoli and preferred the texture and flavour it brought.
FAQs
If you haven’t tried broccolini, it’s worth a taste. It looks similar to baby broccoli but is actually a hybrid created by crossing broccoli with Chinese broccoli in the early 1990s. Broccolini has small, tender florets and longer, edible stalks with a few tiny leaves. I use the whole stem and floret since nothing goes to waste. Compared with regular broccoli, broccolini is sweeter with a mild earthy note and a pleasant crunch.
Broccolini can be enjoyed both raw and cooked. In this salad it’s used raw for crunch and freshness, but you can also lightly steam, blanch for a minute or two, sauté, roast or grill it. The stalks are heartier and can handle a bit more cooking, while the florets are delicate—avoid overcooking them to preserve texture. Use the stalks in pies or roasts that need a little more time, but for salads keep the broccolini crisp.
Swede, raw broccolini and roast chicken salad
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Equipment
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glass bowl
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chopping board
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knife
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wooden spoon
Ingredients
- 200 g Swede (7.05 oz)
- 300 g roast chicken (10.58 oz)
- 250 g broccolini (8.82 oz) or broccoli florets
- 2 small carrots
- 1 large red onion
- 1 large pepper
- 1 medium red chilli
- 2 tablespoon mayo
- 3 tablespoon Greek style yoghurt (2% fat used)
- 1 tablespoon salad cream
- 1 pinch black pepper freshly ground
- 1 pinch salt
- 3 cloves garlic crushed and finely chopped or grated
- 2 tablespoon lime juice juice from ½ lime
Instructions
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Peel, wash and grate the swede.
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Peel, wash and prepare the carrots. You can grate them or make thin ribbons with a vegetable peeler, as preferred.
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In a large bowl combine shredded chicken, grated swede, prepared carrots, chopped red onion, crushed garlic, chopped red pepper and finely chopped red chilli. Toss together briefly using two forks or spoons.
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In a small bowl whisk the dressing: Greek yoghurt, lime juice, salad cream, mayo and a little salt and pepper until smooth and combined.
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Pour the dressing over the salad, toss to coat evenly, taste and adjust seasoning. Serve immediately and enjoy.
Notes
