Chicken and Mint Salad

I’ve got a garden full of mint which for some people is a curse, but for us, it is definitely a blessing. I love fresh mint tea, we use mint in all our water bottles for events, mint syrups, mint in hot chocolate, mint in cooking, you name it, if I can use it, I do. There is also always a roast chicken cooked in the house once a week. When there are a number of mouths to feed around the table and sandwiches that need filling, cooked chicken is quick and easy. Nothing gets wasted. The bones are made into stock with any vegetable peelings and the animals get all the stock scraps once it is cooked. In fact I think Archie’s favourite thing in the world is a carrot from the stock pot! This is a great throw together salad where you can add and take away any flavours you want apart from the mint and chicken. If you have tahini in the fridge it’s the perfect dressing.

 Ingredients.

• 200g Roast chicken
• 1/2 cup washed mint finally chopped
• 1/2 cup chopped parsley
• 1 cup chopped cucumber
• 1 cup shredded lettuce
• 2 raddishes finely sliced
• 1 spring onion finely chopped
• handful toasted nuts or seeds – I love toasted hazlenuts and pumpkin seeds. 

Wash all the fresh salad ingredients, dry and add to your salad bowl. Top with the chicken and toasted nuts and seeds. Mix with Tahini dressing.

If you want to go one step further with this add it to a pita pocket as an easy chicken salad lunch. 

Tahini dressing is one of these really easy sauces you can add onto anything. There are varying ways of making a tahini sauce but mine is simply

• 1–2 garlic cloves
• 1/2 tsp salt
• 3/4 cup tahini past
• 1/2 cup freshly squeezed lime or lemon juice
• 1/4 cup cold water, more if needed
• 1 cup fresh chopped parsley leaves

Blitz it all together in a blender or pestle and mortar. Will keep for up to 5 days in the fridge.