Seasonal leftover roast chicken (or turkey) salad - The Jewish Chronicle

Name: Seasonal leftover roast chicken (or turkey) salad - The Jewish Chronicle
Ingredients: 1 red onion, finely sliced; Olive oil; 2 clementines or satsumas, zest and juice; 2 tbsp red wine vinegar; 250g cooked free-range chicken or turkey (approx.) shredded; 100g smoked almonds (or a mixture of roasted nuts – honey roasted would be perfect); 50g dried cranberries; 2 tsp pomegranate molasses; 2 red chicory bulbs; 150g salad leaves; 2 tbsp raw tahina (optional); ½ pomegranate, seeds only

www.thejc.com

Put those leftovers to great use with this tasty salad

View full recipe on www.thejc.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thejc.com.

Share this recipe:

Cooking tools:

Ingredients

1 red onion, finely sliced
Olive oil
2 clementines or satsumas, zest and juice
2 tbsp red wine vinegar
250g cooked free-range chicken or turkey (approx.) shredded
100g smoked almonds (or a mixture of roasted nuts – honey roasted would be perfect)
50g dried cranberries
2 tsp pomegranate molasses
2 red chicory bulbs
150g salad leaves
2 tbsp raw tahina (optional)
½ pomegranate, seeds only