The final part of our spring series with Maddy Trueman is here, super green chicken salad. As we enter this busy season of festivities having a nourishing, versatile meal-prep dish makes things run that little bit smoother. Enjoy this recipe as a salad on its own, as a sandwich filling or with tortilla chips dipped in (our personal favourite).
5 stalks celery, finely chopped
2 spring onions, finely chopped
1/4 cup parsley, finely chopped
1/4 cup pepitas
1/4 cup walnuts, roughly chopped
2 1/2 cups roast or poached chicken, shredded or finely chopped
Super Green Dressing
1/2 cup cashews
2 tbsp hemp seeds
1/3 cup dill
1/3 cup chives
2 garlic cloves
Juice of 1 lemon
2 tsp olive oil
1/2 cup water
Pinch of salt and pepper
1. To a large bowl, add celery, spring onions, parsley, pepitas, walnuts and roast chicken. Mix until combined.
2. Add cashews, hemp seeds, dill, chives, cloves, lemon juice, olive oil, water and salt and pepper to a high speed blender. Blitz until smooth. Add extra water if needed to bring the dressing to a smooth consistency.
3. Pour the dressing over the salad and use tongs to mix until completely combined. Enjoy!
Super green salad will last in the fridge for up to 3 days
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