Chicken salad with hazelnut dressing recipe

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  • Serves 2
  • 10 mins to prepare
  • 285 calories / serving
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ChickSaladHazlenutDressing HERO

First, make the hazelnut dressing. Place the hazelnuts in a small food processor and blitz until they resemble breadcrumbs.

Add the remaining dressing ingredients, including 2 of the anchovies (reserve 4 for the salad). Blitz until you have a dressing that is of a creamy consistency.

Tear the romaine lettuce into large pieces and cut the cooked leftover chicken meat into strips. Chop up the four remaining anchovies. Then place the lettuce, chicken and anchovies in a bowl. Pour the hazelnut dressing over the salad and toss well.

Divide between two plates or bowls and serve sprinkled with Parmesan shavings.

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  • Ingredients

  • 1 small romaine lettuce
  • 200g cooked leftover chicken meat
  • 10g Parmesan
  • For the dressing

  • 20g hazelnuts
  • 1tbsp low-fat yogurt
  • ½tsp Worcestershire sauce
  • 6 anchovies (reserve 4)
  • ½tsp capers
  • ¼tsp Dijon mustard
  • 1tsp lemon juice
  • ½ clove garlic, crushed
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  • Calories
    285
    15%
  • Sugar
    4g
    5%
  • Fat
    14.3g
    21%
  • Saturates
    3.1g
    16%
  • Salt
    1.4g
    24%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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