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Herbed Chicken Salad

Carlie Kennedy

Got left over roast chicken, and fresh herbs?? If the answer is yes then this is an easy one to whip up.

For the herbed chicken

½ cup cooked diced chicken

Bunch of fresh herbs. I used Basil, Parsley, coriander and thyme (roughly chopped)

1 Spring onion

½ lemon juice squeezed

¼ cup olive oil

Himalayan pink salt and pepper to taste


1. Blend all the above in a food processor until well combined and a paste like constancy.


For the Salad

Baby kale and spinach leaves

½ avocado

1 small red radish

Cucumber peeled

Lemon juice

Olive oil


2. Assemble the salad.

3. Add the chicken salad mix.

4. Squeeze over lemon juice and pour over a little olive oil.

5. Season with more salt and pepper and server immediately.

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