Winter Chicken Salad

Jenny Smith
Jenny Smith

Yield: 4 servings

Dish: Salad

Cuisine: Salad


  • 1/2 celery
  • 1 red onion
  • 2 carrots
  • Bunch of radish
  • 1 cup of chicken stock
  • 125g sour cream
  • 2 chicken breasts chopped into 2cm cubes
  • 1 tsp cornflour
  • 1 tbsp oil
  • 1 lemon
  • Parmesan
  • Seashell pasta


  1. Chop 3 celery sticks and put onto boil with chicken stock and leave boiling for 10 mins, mix cornflour in 1/2 cup of water and stir through until it thickens then remove mix from the heat
  2. Finely slice radishes, red onion and carrots and mix together in a large serving bowl – this is where a food processor comes in handy
  3. Put pasta on to cook
  4. Heat oil in a fry pan, add chopped chicken breast and juice from one lemon. Fry until cooked, then set aside
  5. Blend semi cooled celery mix from step 1 and mix through sour cream
  6. Mix everything together in a large serving platter and serve with shaved parmesan on top. Best eaten immediately, but it can be served cold

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Keywords: Winter Chicken Salad, Winter, Chicken, Salad