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Chicken salad

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For the salad

2 packs pack roasted vegetable couscous roasted vegetable couscous
80 g g walnuts walnut
2 tbsp tbsp pumpkin seeds pumpkin seed
1 packs pack chicken breast chicken breast
(or leftover roast chicken)
2 apples apple
(cored and finely sliced)
2 sticks stick celery celery
(peeled and finely chopped)
1 packs pack Green salad Green salad

For the dressing

200 g g plain yoghurt plain yoghurt
2 tsp tsp wholegrain mustard wholegrain mustard
2 tbsp tbsp parsley parsley
1 lemons lemon
(zest and juice)
salt salt
black pepper black pepper

Chicken salad jars

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15 min


  1. Make up the packets of couscous according to instructions and set aside to cool. Meanwhile, toast the walnuts and pumpkin seeds in a hot, dry pan until aromatic.Tip onto a plate and leave to cool.
  2. For the dressing, mix together the yoghurt, mustard and parsley until well combined and add the lemon zest and juice to taste. Season well, loosening with a little cold water if required.
  3. Shred the cooked chicken pieces using two forks (or leave roughly chopped, if preferred) and stir through half the dressing until the chicken is evenly coated.
  4. To assemble, divide the cooked couscous between jars and top with the shredded chicken. Layer up the jar with the apple, celery, remaining dressing and the toasted nuts and seeds. Finish with a handful of salad leaves, replace the lids and chill until ready to serve.