Chicken & freekeh chopped salad with salsa verde

Chicken & freekeh chopped salad with salsa verde

  • Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy, throw together salad that uses up leftover roast chicken. This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day

Nutrition: per serving
NutrientUnit
kcal515
fat31g
saturates4g
carbs37g
sugars2g
fibre4g
protein20g
salt0.7g
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Ingredients

Method

  • STEP 1

    Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.

  • STEP 2

    Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )

  • STEP 3

    Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, topping with the salsa verde and toasted pine nuts to serve.

Goes well with

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    Rating: 3 out of 5.3 ratings
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