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Chicken Salad (Stolen from a Rylstone Cafe)
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 2 serving(s)
Categories
- Chicken
- Main Course
- Salad
- Australian
- No-cook
- Easy
- No-Cook
Allergens
- Mustard
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Calories
43.4
per serving
86.8 for selected servings
Fat
0.1g
per serving
0.2g for selected servings
Sugar
8.9g
per serving
17.8g for selected servings
Protein
0.4g
per serving
0.8g for selected servings
Carbohydrates
11.3g
per serving
22.6g for selected servings
First had this in a little cafe at Rylstone, which is a tiny place near Mudgee, NSW Australia. The chef was kind enough to give me the recipe.
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Equipment
Serving bowl, screw-top jar
Ingredients
- leftover barbecued chicken (torn or cut into bite sized bits)
- sliced avocados or mango
- 1 -2 chopped shallots or 1/2 small red onion, finely sliced
- lettuce
- 1/2 large lemon, juice of
- 1 teaspoon grainy mustard
- 1 tablespoon warmed honey
Instructions
Put lettuce leaves in serving bowl, throw in everything else.
To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
Keep in fridge.
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