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Ingredients
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 (chopped) | ||
| 1 | lemons
lemon (zest and juice) | ||
| salt salt |
| black pepper black pepper |
Chicken salad jars
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15 min
(83)
Method
- 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.
- 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.
- 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.
- 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.
