Chicken salad jars

SERVES 4

WHAT YOU’LL NEED For the salad

2 packs roasted vegetable couscous 80g walnut

2 tbsp pumpkin seeds

1 pack cooked chicken breast slices or leftover roast chicken

2 apples, cored and finely sliced 2 sticks celery, peeled and finely chopped

1 pack salad

For the dressing

200g Skyr yoghurt

2 tsp wholegrain mustard 2 tbsp parsley, chopped 1 lemon zest and juice salt

METHOD

Make up the packets of couscous, according to instructions, and set aside to cool.

Meanwhile, toast the walnuts and pumpkin seeds in a hot, dry pan until aromatic. Tip onto a plate and leave to cool.

For the dressing, mix together the yoghurt, mustard and parsley until well combined and add the lemon zest and juice to taste. Season well, loosening with a little cold water if required.

Shred the cooked chicken pieces using two forks (or leave roughly chopped, if preferred) and stir through half the dressing until the chicken is evenly coated.

To assemble, divide the cooked couscous between jars and top with the shredded chicken. Layer up the jar with the apple, celery, remaining dressing and the toasted nuts and seeds.

Finish with a handful of salad leaves, replace the lids and chill until ready to serve.

For more great summer recipe ideas, visit www.recipes.lidl.co.uk