Chicken salad with hazelnut dressing recipe

27 ratings Rate
  • Serves 2
  • 10 mins to prepare
  • 274 calories / serving
Add this recipe to your binder.
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.

See more salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1150kj 274kcal 14%
  • Fat 13g 18%
  • Saturates 3g 14%
  • Sugars 2g 2%
  • Salt 1.3g 22%

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


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.