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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.
Roast chicken salad with celeriac, radicchio and pink grapefruitBen Dearnley
2 - 4
15M
15M
30M

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.

Ingredients

Pink grapefruit dressing

Method

Main

1.Preheat oven to 180C. Roast walnuts on a baking tray until golden (10-12 minutes). Cool, then coarsely chop.
2.Meanwhile, for dressing, whisk ingredients in a bowl to combine and season to taste.
3.Combine remaining ingredients and walnuts in a large bowl, drizzle with dressing, toss lightly to combine, season to taste and serve.

Drink Suggestion: Crisp, crunchy vermentino Drink suggestion by Max Allen

Notes

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