Chicken salad with hazelnut dressing recipe

27 ratings Rate
  • Serves 2
  • 10 mins to prepare
  • 274 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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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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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  • Energy 1148kj 274kcal 14%
  • Fat 12.7g 18%
  • Saturates 2.7g 14%
  • Sugars 1.9g 2%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 2.3g Protein 36.8g Fibre 1.4g


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