NZ Woman's Weekly

Chicken salad

Chicken salad
  • Courses

    Quick lunch

This delicious mixture combines leftover roast or deli chicken with vegetables, cheese and a dollop of creamy aioli or mayo. All you need is a few leaves of crunchy lettuce to make wraps, filled rolls and pita pockets.

Add cooked pasta for a tasty salad. Pack into little containers and don’t forget to include a fork!

  • 1 cup shredded deli or roast chicken
  • ½ cup carrot, grated
  • ½ cup cheese, grated
  • ¼ cup spinach leaves or parsley, finely sliced
  • ¼ cup aioli or creamy mayonnaise

1 Combine all ingredients and mix well. Season to taste.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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