A pre-roasted chicken forms the basis of a festive summer salad you can take anywhere. Ingredients 1⁄2 a roast chicken 150g shredded cabbage 150g shredded red cabbage 1 small red onion, finely sliced 1 small green apple, julienned 1 cup loosely packed mint, roughly chopped 1 cup loosely packed parsley, roughly chopped 1⁄2 cup dried cranberries 1⁄2 cup raisins 1⁄2 cup sour cream 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1⁄2 cup mayonnaise juice of 1⁄2 lemon salt and black pepper, to season 1⁄2 cup walnuts, roughly chopped Method Shred the chicken, including the skin, into thin strips by hand. Combine with the cabbage, onion, apple and herbs.
Add the cranberries and raisins and toss. Combine the sour cream, mustard, Worcestershire sauce, mayonnaise and lemon juice in a separate bowl, then toss the dressing through the salad. Season well with salt and pepper, scatter with walnuts and serve.
Adam’s tip: If you’re bringing a salad to a party, pack the dressing separately and mix it through just before serving. The same goes with sauces for things like prawns..
