A simple salad of contrasting flavours that makes a great quick lunch or, with a little more chicken, a sustaining supper. The amount of chicken is very much up to you – just a few scant shredded pieces, almost as a garnish, or more if you’re in the mood. A few rocket flowers, if you have them, add colour and peppery punch.
Ingredients
- 100 g rocket leaves
- ½ red onion, peeled and very finely sliced
- A handful of walnuts, toasted and roughly chopped
- 250 g leftover roast or poached chicken (as you prefer), roughly shredded
- Sea salt and freshly ground black pepper
For the honey and mustard dressing
- 2 tsp clear honey
- 1 tsp Dijon mustard
- 3 tbsp thick plain full-fat yoghurt
- 3 tbsp olive oil
To finish
- A small handful of mint and coriander or perilla leaves
- 2 tsp perilla flowers (optional)
How to Make It
- For the dressing, in a small bowl, stir the honey and mustard together until well combined, then add the yoghurt and mix thoroughly. Gradually stir in the olive oil to make a fairly thick, creamy dressing.
- Pour two-thirds of the dressing into a large bowl, add the rocket and toss to coat the leaves in the dressing.
- Lift a handful of rocket onto each plate, sprinkle with a little red onion and a few chopped walnuts, and add as much or as little chicken as you fancy.
- Sprinkle with a pinch or two of salt and pepper, trickle over the rest of the dressing and scatter over the herbs and perilla flowers, if using.
