This crunchy, refreshing salad couldn’t be simpler to prepare, and is perfect for a hot weather meal. Talk about incentive to cook extra chicken the night before.
Prep time: 15 minutes
1 1/2 cups cooked chicken meat, 1/2 inch dice
1 – 1 1/2 cups chopped carrot, 1/2 inch dice
1 cup arugula, chopped
1/2 cup chopped parsley
1 apple, peel on, sliced and chopped
3 tablespoons slivered almonds
2 tablespoons shredded Parmesan
Juice of 1 lemon (2-3 tablespoons)
3 tablespoons olive oil
Toss the chicken, carrot, arugula, parsley, apple, almonds and Parmesan with the lemon juice and olive oil. Serve, seasoning to taste with salt and pepper.
A cool white or rosé alongside makes the picture complete.
Photo and Recipe by Tod Dimmick