Chicken & freekeh chopped salad with salsa verde
An easy, throw together salad that uses up leftover roast chicken. This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day
- Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 515
- fat 31g
- saturates 4g
- carbs 37g
- sugars 2g
- fibre 4g
- protein 20g
- salt 0.7g
Ingredients
- 200g freekeh
- 3 tbsp olive oil
- 1 bay leaf
- 1 garlic clove crushed
- 4 asparagus spears, chopped
- juice ½ lemon
- 4 spring onions, chopped
- 2 celery sticks, chopped
- ½ cucumber, chopped
- 1 avocado cubed
- 1 green chilli, deseeded and finely sliced
- 6 radishes, halved (smaller ones left whole)
- ½ small pack flat-leaf parsley, chopped
- ½ small pack basil, chopped
- ½ small pack mint, chopped
- 150g leftover roast chicken, chopped
- salsa verde (see recipe, right)
- 2 tbsp toasted pine nuts
Method
Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.
Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )
Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, topping with the salsa verde and toasted pine nuts to serve.
