Chicken & freekeh chopped salad with salsa verde

A pizza sitting on top of a wooden cutting board Chicken Salad Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:20 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 515
fat 31g
saturates 4g
carbs 37g
sugars 2g
fibre 4g
protein 20g
salt 0.7g
Quinoa, pea & avocado salad


  • 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
Chicken fattoush


  • STEP 1

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.

  • STEP 2

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. )

  • STEP 3
Pesto chicken salad

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.

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