Chicken, Almond and Parsley Salad
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley in a pitcher by the stove and had recently opened a package of slivered almonds and I was just too hungry to think further. The important thing is to leave the parsley whole and unchopped—just tear the leaves off the stalks and heap them on the plate in a rough jumble—and to toast the almonds, which just means tossing them about over medium heat in a dry pan until they take on color, at the last minute. I want the heat from them as well as the crunch.
Total Timeunder 15 minutes
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecrunchy, herby, meaty, nutty, savory
Type of Dishmain course salad, salad, warm salad
- 1 cold, cooked whole chicken breast, sliced and shredded
- Couple of handfuls fresh flat-leaf parsley
- 1 tablespoon or so extra-virgin olive oil
- Juice of half a lemon
- Maldon or other sea salt
- Scant ¼ cup or so slivered almonds, toasted
Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.
2003 Nigella Lawson