Adam Liaw’s chicken salad with cranberries and raisins
A pre-roasted chicken forms the basis of a festive summer salad you can take anywhere.
Ingredients
½ a roast chicken
150g shredded cabbage
150g shredded red cabbage
1 small red onion, finely sliced
1 small green apple, julienned
1 cup loosely packed mint, roughly chopped
1 cup loosely packed parsley, roughly chopped
½ cup dried cranberries
½ cup raisins
½ cup sour cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ cup mayonnaise
juice of ½ lemon
salt and black pepper, to season
½ cup walnuts, roughly chopped
Method
Step 1
Shred the chicken, including the skin, into thin strips by hand. Combine with the cabbage, onion, apple and herbs. Add the cranberries and raisins and toss.
Step 2
Combine the sour cream, mustard, Worcestershire sauce, mayonnaise and lemon juice in a separate bowl, then toss the dressing through the salad. Season well with salt and pepper, scatter with walnuts and serve.
Adam’s tip: If you’re bringing a salad to a party, pack the dressing separately and mix it through just before serving. The same goes with sauces for things like prawns.
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Adam Liaw’s prawns with sauce gribiche
If you’re looking for a new way to serve your prawns this summer, this simple but classic French sauce is tartare adjacent.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
