Chicken and poppy seed salad

This salad is a great way to use leftover roast chicken. Feel free to add your choice of fresh salad ingredients such as cucumber, radishes, thinly sliced apple...

Serves 2 as a light meal Preparation time: 10 minutes Cooking time: 5 minutes

• 400g mini chicken fillets

• 15ml olive oil

• 100g mixed baby spinach, watercress and rocket

• 1 celery stalk, chopped

• ½ red onion, finely chopped DRESSING

• 125ml French-style mayonnaise • 60ml milk

• 5ml brown sugar

• 45ml apple cider vinegar

• 5ml Dijon mustard

• 15ml poppy seeds

1 Beat all the ingredients for the dressing together and season to taste with salt and pepper.

2 Mix the chicken with the olive oil and season with salt and pepper. Heat a heavy-bottomed frying pan until hot and fry the chicken until golden-brown on the first side before turning the pieces over in the pan and browning all over. Once cooked through, allow to cool slightly.

3 Cut or shred the cooked chicken into smaller pieces and mix the salad dressing through; also add any pan juices. Now mix the salad leaves, celery and onion and finally add the creamy chicken. Mix lightly and serve immediately.

Tip Toasted almond shavings are an optional extra.