Chicken, apple and almond salad
You'll need: 15 minutes, leftover chicken, whole egg mayonnaise, greek yoghurt, mixed greens (I used silverbeet, rainbow chard, cos lettuce), bean sprouts, celery, apple, fresh herbs (I used chives), nuts (eg almonds), pre-prepared vinaigrette
1. Chop and layer the following vegetables in this order. 1 large silverbeet leaf, 2 small rainbow chard leaves, 3 large cos lettuce leaves, two handfuls of bean sprouts, 1 stalk of chopped celery, 1 large diced apple, a handful of chopped chives, roughly chopped almonds. Then season with salt and pepper and prepare your favourite vinaigrette.
2. Next place your shredded chicken in a separate dish and mix through a heaped tablespoon each of yoghurt and mayonnaise. Season with salt and pepper. As a variation, you might like to add a teaspoon of curry power (for a retro twist) OR chopped basil and lemon zest. Today we went with this most simple version.
3. It's ready to serve and enjoy! Don't forget to drizzle over a little vinaigrette.
