Chicken, Almond and Parsley Salad
by Nigella. Featured in NIGELLA SUMMERIntroduction
This came about the way most of my favourite food has come about, by greedy opportunism. I had some cold chicken in the fridge, a huge bunch of parsley in a jug by the stove and had recently opened a packet of flaked almonds and I was just too hungry to think further. The important thing is to leave the parsley whole and unchopped — just tear the leaves off the stalks and heap them on the plate in a rough jumble — and to toast the almonds, which just means tossing them about over medium heat in an oil-less pan until they take on colour, at the last minute. I want the heat from them as well as the crunch.
For US cup measures, use the toggle at the top of the ingredients list.
This came about the way most of my favourite food has come about, by greedy opportunism. I had some cold chicken in the fridge, a huge bunch of parsley in a jug by the stove and had recently opened a packet of flaked almonds and I was just too hungry to think further. The important thing is to leave the parsley whole and unchopped — just tear the leaves off the stalks and heap them on the plate in a rough jumble — and to toast the almonds, which just means tossing them about over medium heat in an oil-less pan until they take on colour, at the last minute. I want the heat from them as well as the crunch.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1
- 1 cold cooked roast chicken breast (sliced and shredded)
- 2 handfuls fresh flatleaf parsley
- 1 tablespoon extra virgin olive oil
- juice of ½ lemon
- Maldon sea salt flakes
- 50 grams flaked almonds (toasted)
- 1 cold cooked roast chicken breast (sliced and shredded)
- 2 handfuls fresh italian parsley
- 1 tablespoon extra virgin olive oil
- juice of ½ lemon
- kosher salt
- ½ cup sliced almonds (toasted)
Method
- 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.
- 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.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsWhat a simple recipe and very tasty and easy to make on those days when you just don’t want to be in the kitchen too long on a lazy day.
I added a little Smokey paprika to mine. Really good!
Tried the recipe with poached chicken, turned out delicious!
This was delicious!
This is one of my absolute favorite Nigella recipes. So simple for a weeknight or summer evening plus healthy and delicious the Maldon salt really shines here.
Thank you so much for all the recipes. Love your website and really appreciate all you do. So happy to see I have a new one in my inbox every morning. Nice way to start your day. !! P.S. I really enjoyed your PBS cooking shows and hope you make more in the future. Especially the one for Christmas 2018. I keep it on my DVR and watch it from time to time. It makes for an nice evening. :)
My favourite ingredients. How can this be anything but fantastic??