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Roast chicken salad with celeriac, radicchio and pink grapefruit

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Roast chicken salad with celeriac, radicchio and pink grapefruit

Serves 2 - 4

Prep

15M

Cook

15M

Total

30M

Recipe / styling byLisa Featherby

ProfileClaire Delmar

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Ingredients

35 gm walnuts (1/3 cup)

5 cornichons, thinly sliced

1 head radicchio, leaves separated and torn

¼ Spanish onion, thinly sliced

¼ peeled celeriac (about 250gm), cut into matchsticks

½ roast chicken, meat removed from the bone and cut into bite-sized pieces

Pink grapefruit dressing

Juice of ½ pink grapefruit

Juice ½ lemon

2 tbsp extra-virgin olive oil

Method

Main

1.Preheat oven to 180C. Roast walnuts on a baking tray until golden (10-12 minutes). Cool, then coarsely chop.

2.Meanwhile, for dressing, whisk ingredients in a bowl to combine and season to taste.

3.Combine remaining ingredients and walnuts in a large bowl, drizzle with dressing, toss lightly to combine, season to taste and serve.

Drink Suggestion: Crisp, crunchy vermentino Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Profile Claire Delmar

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