This crunchy, refreshing salad couldn't be simpler to prepare, and is perfect for a hot weather meal. Talk about incentive to cook extra chicken the night before.
Prep time: 15 minutes
Serves: 4
INGREDIENTS
1 1/2 cups cooked chicken meat, 1/2 inch dice
1 - 1 1/2 cups chopped carrot, 1/2 inch dice
1 cup arugula, chopped
1/2 cup chopped parsley
1 apple, peel on, sliced and chopped
3 tablespoons slivered almonds
2 tablespoons shredded Parmesan
Juice of 1 lemon (2-3 tablespoons)
3 tablespoons olive oil
Salt
Pepper
DIRECTIONS
Toss the chicken, carrot, arugula, parsley, apple, almonds and Parmesan with the lemon juice and olive oil. Serve, seasoning to taste with salt and pepper.
A cool white or rosé alongside makes the picture complete.
Photo and Recipe by Tod Dimmick
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