Chicken Salad Crostini
Left over chicken with grapes and walnut come together in a summery, light salad served with crispbread. Delicious!
Equipment
- Bowl
Ingredients
- 250 gram Chicken, cooked and shredded (about 1 chicken breast)
- 1 cup Grapes, red and halved
- 1/3 cup Chopped walnuts
- 1/3 cup Greek yoghurt, low fat
- 1/4 cup Celery, chopped
- 1 tsp Honey
- 1 tsp White wine vinegar
- 4-6 Crispbread or slices of toasted sourdough
- Rocket leaves
Instructions
- Add the leftover, roasted shredded chicken to a bowl. Add the grapes and walnuts and mix.
- Combine the yoghurt, celery, honey and vinegar to make the dressing. Season with salt and pepper to taste.
- Pour the dressing over the chicken and mix. Serve with either crispbread or bread, with rockets leaves.