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Ingredientes
- 1 x level tsp runny honey
- 1 x level tbsp dijon mustard
- 1 Tbsp. white wine vinegar
- 1 Tbsp. apple juice
- 1 x salt and freshly grnd black pepper
- 6 Tbsp. sunflower oil
- 225 gm cooked roast chicken
- 225 gm crisp apples eg coxs or possibly braeburn
- 400 gm mixed salad leaves
- 2 x level tbsp toasted sunflower seeds
- 175 gm blue cheese such as roquefort or possibly stilton
- Â Â small packet potato matchsticks (optional)
Direcciones
- To make the dressing in a large bowl whisk together the honey mustard vinegar fruit juice and seasoning with the oil.
- Shred the chicken into small pcs and stir them into the dressing.
- Core the apples and cut into fine strips.
- Toss the apples in the dressing with the chicken salad leaves sunflower seeds crumbled cheese and potato matchsticks if using.
- Serve immediately.
- This is a delicious way to use up any leftover cool roast chicken and cheese.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 665 | |
| Calories from Fat 447 | 67% |
| Total Fat 50.38g | 63% |
| Saturated Fat 13.97g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1283mg | 53% |
| Potassium 430mg | 12% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.64g | 0% |
| Protein 40.96g | 66% |
