Christmas cracker chicken salad
18/1/2009
RELATED RECIPES
A chicken salad like this one is a great way to extend cooked chicken to feed a crowd. Serve as an all-in-one main course or as a centrepiece to the Christmas buffet table.
Ingredients
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| 1 | Rotisserie chicken |
| 1 bunch | Asparagus |
| 2 | Carrots |
| 1 | Red capsicum |
| 2 stalks | Celery |
| 150 g | Baby spinach |
| 2 tbsp | Sesame seeds |
Sesame dressing
| 3 tbsp | Tahini |
| 1 | Lemon |
| 2 tbsp | Water |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Remove chicken flesh from bones. Discard the skin and bones. Shred or slice chicken flesh into bite-sized pieces.
- Cook quartered asparagus in boiling, salted water for two minutes, then drain and rinse under cold water to cool.
- Drain well and place in a large salad bowl with the remaining salad ingredients (cut into strips), except the sesame seeds.
- In a small bowl, whisk dressing ingredients together to combine. Pour dressing over salad and toss well. Serve scattered with the toasted sesame seeds.
Wine Match
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