A quick way with leftovers

Here’s a quickie for all of you who don’t want to hassle over lunch and yet want a tasty treat.

This is another gem from my beloved Nigella.


Chicken, almond and parsley salad – by Nigella Lawson (taken from here)


1 cold cooked chicken breast, sliced and shredded

couple of handfuls fresh flat-leaf parsley

1 tablespoon or so extra virgin olive oil

juice of half a lemon

Maldon sea salt

50g or so flaked almonds, toasted

Serving Size : Serves 1


1. Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.


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