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|
|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|
|zest and juice|
|black pepper black pepper|
Chicken salad jars
- 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.