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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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