10-Mins / Easy /  Serves 10

A chicken salad is the one thing that should be in everyone’s refrigerator, it’s easy, lasts a couple of days and makes a perfect snack or meal in minutes. The health conscious may deem this to be unhealthy but you can use low fat mayonnaise, egg-less soy mayo, so personally I love having this in my house. The whole idea of this salad is using leftover chicken, especially from a roast. There are many ways to making a chicken salad, this one’s mine so I hope you like it, enjoy!

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INGREDIENTS
Salad:
500-g Chicken, boneless, cubed
250-g Mayonnaise
2 Hard boiled eggs, chopped
150-g Celery stalk, chopped
2 Red and yellow bell peppers, medium, chopped
2 Water chestnuts, chopped
2-tbsp. Curly leaf parsley, chopped
20-ml Lemon juice
1-tsp. Tabasco sauce
Splash of Worcestershire sauce
Salt and white pepper to taste
Sandwich:
Bread of your choice
Lettuce leaves

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PROCEDURE
1. Use leftover chicken, cube it into small pieces, if using raw chicken then cube it to nail size pieces, add olive oil to a sauté pan and cook the chicken on low heat for 10-mins or until its done, season with salt and pepper, taste, adjust, taste!
2. Combine all the ingredients for the salad in a mixing bowl, mix thoroughly and refrigerate for later use. You can use store bought mayo or make your own (ideally!).
3. Put fresh lettuce leaves, refreshed in iced water for 10-mins then drained, between bread, spread a appropriate amount of the chicken salad, drizzle some mustard sauce, eat.  
4. You can add walnuts or toasted pine nuts for texture and taste, the water chestnuts, bell peppers and celery add quite a lot of crunch.