Roast chicken salad with celeriac, radicchio and pink grapefruit

AT A GLANCE

  • Serves 2 - 4 people

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. 

  • 35 gm (1/3 cup) walnuts
  • 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
01   Preheat oven to 180C. Roast walnuts on a baking tray until golden (10-12 minutes). Cool, then coarsely chop.
02   Meanwhile, for dressing, whisk ingredients in a bowl to combine and season to taste.
03   Combine remaining ingredients and walnuts in a large bowl, drizzle with dressing, toss lightly to combine, season to taste and serve.

Topics:

ROAST, AUTUMN, CELERIAC, PINK GRAPEFRUIT, RADICCHIO, SALADS, CHICKEN, WALNUTS, CHICKEN, CELERIAC

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

Drinking Suggestion:

CRISP, CRUNCHY VERMENTINO , suggested by MAX ALLEN

FEATURED IN

May 2016

May 2016

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