Shredded Chicken Salad with Roasted Almonds, Chickpeas and Tarragon Grape Dressing - SuperValu
Add to your repertoire of salads this summer with Clare Anne O’Keefe’s recipes.
Ingredients
- 400 fillets Chickpeas drained and rinsed
- 1 tbsp Dijon Mustard
- 2 - Free-range chicken breast fillets
- 15 g Fresh Tarragon
- 1 pinch Pepper
- 200 ml Rapeseed Oil
- 150 g Red Grapes
- 1 pinch Salt
- 100 ml SuperValu Extra Virgin Olive Oil
- 80 ml SuperValu White Wine Vinegar
- 100 g Whole Almonds
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