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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.

By Lisa Featherby
  • Serves 2 - 4
  • 15 mins preparation
  • 15 mins cooking
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.

Ingredients

  • 35 gm walnuts (1/3 cup)
  • 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

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.

Notes

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