Jamie Oliver–Style Chicken Salad

Fresh Chicken Salad

This simple salad combines tender chicken, crisp vegetables, leafy greens and fresh herbs with a tangy homemade dressing. It works well as a light lunch or an easy way to use leftover roast chicken.

Ingredients

• 2 cooked chicken breasts, sliced or shredded
• Mixed salad leaves
• 1 cucumber, thinly sliced
• 2 tomatoes, chopped
• 1 small red onion, thinly sliced
• A handful of fresh parsley or mint, roughly chopped
• Optional toasted seeds or nuts

For the dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper

Method

1. Place the salad leaves, cucumber, tomatoes, onion and herbs in a large bowl.
2. Whisk together the olive oil, lemon juice, mustard and honey. Season to taste.
3. Add the cooked chicken to the salad and pour over most of the dressing.
4. Toss gently until everything is evenly coated.
5. Finish with toasted seeds or nuts, if using, and serve with the remaining dressing.

Useful Variations

• Add avocado for extra richness.
• Include cooked grains, beans or roasted potatoes for a more substantial meal.
• Replace the chicken with chickpeas for a meat-free version.
• Add chilli, garlic or finely grated lemon zest to sharpen the dressing.

Serving and Storage

Serve immediately for the best texture. If preparing ahead, refrigerate the chicken, vegetables and dressing separately, then combine just before eating. Use cooked chicken within the applicable food-safety storage period.