Chicken salad with Moroccan dressing
Photo by Annabel Langbein Media
Leftover roast chicken or a store-bought roast chicken can also be used for chicken salad - just strip the meat off the bones and discard with the skin and any fat. See Annabel's guide to poaching chicken breasts here.
For the salad
For the Moroccan dressing
- To make the Moroccan dressing, combine all ingredients in a jar and shake to combine.
- To make the salad, combine chicken with dressing in a large serving bowl and toss to coat.
- Add all remaining ingredients, reserving a few nuts and herbs, and toss to combine. Serve garnished with reserved nuts and herbs.
More chicken salads from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.