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Roast chicken salad with celeriac, radicchio and pink grapefruit

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. 

You'll need

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.

At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Drink Suggestion

Crisp, crunchy vermentino

Featured in

May 2016

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