Roast chicken salad
We just came back from a week away on a short half-term holiday which was packed with swimming, cycling and loads of fun. Kids have had an amazing time and so we the adults did sometimes only seeing those little smileys and happy faces. Bless them, they really do fulfil my life and I really wouldn't know what my life would be without them.
We arrived home and.... you may have guessed and also know how it is when you get home after being away for a few days, the fridge hasn’t got to offer much, you are super hungry and all in all not much in the fridge to tuck in very, very quickly apart from a chunk of cheese or something. Yes, we did snack away on things, we’ve had lunch but we were craving something nice and light for dinner.
On the way home (we drove by the way) we did stop over and bought a nice roast chicken amongst other bits and blobs and when we got home we have gathered few ingredients, very few as you can see, and ...this salad was on the table in literally 15 minutes if not less. Hubby helped a little with washing the veggies so it was great.
It was an absolute feast. Delicious. It was not the first time I have made this super healthy beauty but it was the first time I have used broccolini which I do prefer over broccoli.
FAQs
Well, unless you have had it before in which case you will know all about its looks and taste, let me introduce this little sweet fella?
You may think this is baby broccoli as the way it looks it might appear that way but in reality, this is not quite the case.
Broccolini It is a hybrid, a cross between broccoli and Chinese broccoli that was first created in 1993.
It has small florets and longer stalks with very few tiny leaves and they are all edible. I cook and use all as there is nothing you could waste.
Unlike broccoli florets which taste a little on the bitterish side, broccolini florets are sweeter and have a slightly earthy taste- for me, they are delicious.
It can be used both. You can have it either raw in a salad like this broccoli salad where broccoli can be replaced by broccolini but it can also be cooked in various ways like steamed, boiled for literally 1 or 2 minutes, sauteed, roasted and even grilled. Isn't this just wonderful?
I do use the stalks in pies or roasts like this Roasted Curried Butternut Squash sometimes as they can take a little bit of cooking whereas florets cannot without melting away 😉 not really worth cooking it for more than 2-3 min whichever way, it is too delicate and if you take that crunchiness away is a guaranteed spoiled broccolini.
Swede, raw broccolini and roast chicken salad
Equipment
- glass bowl
- chopping board
- knife
- 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 I used a 2% fat
- 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
- Peel wash and grate the swede.
- Peel wash and chop the carrot into the desired size. You can grate this too or make it into little shaves just like I did, using a vegetable peeler.
- Take out a large bowl and add the shredded chicken, grated swede, grated or made into ribbons carrot, chopped red onion, crushed and finely chopped garlic, the chopped red pepper and the finely chopped red chilli. Mix all for 30 seconds with the help of two forks or spoons.
- In a separate little bowl mix all the sauce ingredients (the yoghurt, lime juice, salad cream and mayo and a little salt and pepper. Mix to homogenise.
- Pour the dressing over the ingredients, mix a little more and enjoy.
Notes
Sandy says
This is a truly delicious salad recipe - I have saved it and made it twice so far and used leftover chicken first time and yesterday I used leftover beef which I slightly overcooked but was soo good in this recipe. Thank you so much for sharing! I have become a real fan of your site and I am always coming back to cook something new as your recipes appeal to me a lot and are exactly what I like cooking. Healthy family meal ideas - love it. I can't wait to see what you are posting next!
Cheers Ramona!
Ramona says
Hi dear Sandy,
Comments like yours always make my day a better one and give me a lot of energy to post new recipes. I love it and thank you for your sweet feedback I am super happy to know you like my recipes. Looking forward to your next comment for another recipe you're making.
Pam Greer says
I love to make salads like this with rotisserie chicken!! This one is definitely going on my list to make!
Ramona says
Thank you Pam, yes, this salad is pretty versatile, it’s good for parties, picnics, lunch at work tucked into a pita bread, you name it. It’s nice and refreshing too. ?
Amanda says
Ramona those colours look fantastic! My husband loves raw swede when we are preparing it to cook but this is such a great idea of making the veggies raw and crunchie. Can’t wait to try!
Ramona says
Thank you Amanda.? It’s a great way to have veggies. It’s super refreshing and goes well with meats or just on its own. ?
Lisa | Tiny Kitchen Capers says
This looks delicious! What beautiful color!
Ramona says
Thank you Lisa ?