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Chicken, Almond and Parsley Salad

by . Featured in NIGELLA SUMMER
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Introduction

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.

Chicken, Almond and Parsley Salad
Photo by Petrina Tinslay

Ingredients

Serves: 1

Metric Cups
  • 1 cold cooked chicken breast (sliced and shredded)
  • 2 handfuls fresh flatleaf parsley
  • 1 tablespoon extra virgin olive oil
  • juice of ½ lemon
  • maldon salt
  • 50 grams flaked almonds (toasted)
  • 1 cold cooked chicken breast (sliced and shredded)
  • 2 handfuls fresh italian parsley
  • 1 tablespoon extra virgin olive oil
  • juice of ½ lemon
  • sea salt flakes
  • ½ cup slivered almonds (toasted)

Method

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

Tell us what you think

What 5 Others have said

  • Tried the recipe with poached chicken, turned out delicious!

    Posted by Aymun on 28th July 2019
  • This was delicious!

    Posted by Serenaf on 19th July 2019
  • 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.

    Posted by beaumonde on 17th July 2019
  • 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. :)

    Posted by teenafmorgan on 16th July 2019
  • My favourite ingredients. How can this be anything but fantastic??

    Posted by rmbgal on 20th March 2013
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