Name: Chicken Salad (Stolen from a Rylstone Cafe)
Prep time: 10 min
Total time: 10 min
Yield: 2 serving(s)
Cuisine: Australian
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

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Chicken Salad (Stolen from a Rylstone Cafe)

At a Glance

Prep: 10 minutes
Total: 10 minutes
Servings: 2 serving(s)

Allergens

Mustard

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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Chicken Salad (Stolen from a Rylstone Cafe)

At a Glance

Categories

Allergens

Servings & Nutrition

Equipment

Ingredients

Instructions

Reviews, cook notes, and substitutions