This colourful summer salad is great with barbecued chicken or to use up leftover roast chicken. Turkey works just as well, and you can even add in some cooked gammon or ham.

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500g roast chicken
4 nectarines (100g each)
A bag Salad leaves
2 tbsp olive oil
1 tbsp tarragon finely chopped
1 tbsp cider vinegar
1 tsp clear honey
½ tsp dijon mustard
½ garlic clove (or one small clove)
70ml reduced fat soured cream

1. Arrange salad leaves on serving plate

2. Tear or slice the cooked chicken into bite sized pieces

3. Cut nectarine into thin wedges

4. Whisk together the oil, vinegar, honey, mustard, garlic and tarragon and soured cream and season to taste

5. Toss the chicken in the dressing and then scatter the chicken and dressing mixture on top of the salad leaves

Nutritional content: per serving

Calories 296Kcal
Total fat 10.6g
   - Saturated fat 2.7g
   - Polyunsaturated fat 1.4g
   - Monounsaturated fat 5.3g
Carbohydrate 10.6g
Protein 40g
Fibre 1.3g
Salt 0.2g

Page last reviewed on 05/06/2019

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