Chicken, Parsley and Almond Salad


  • 1 cold cooked chicken breast (sliced and shredded)
  • 2 handfuls fresh flatleaf parsley
  • 1 tablespoon extra virgin olive oil
  • juice of ½ lemon
  • maldon salt
  • 50 grams flaked almonds (toasted) 


  1. Using your hands, mix the chicken and parsley together in a large bowl or on a large plate.
  2. Dribble over the olive oil and, still using your hands, toss to mix.
  3. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again.
    1. Sprinkle over the remaining almonds, and your work here on earth is done.