It’s also a fantastic way to use up leftover roast chicken. If you have any over salad, it’s also a great sandwich filling or works a light lunch. Even better, you can make it up to 2 days in advance to get ahead — but be sure to add extra mayonnaise before serving, as the apples and chicken seem to soak it up.

Method

• Trip the skin and bones from the meat and chop the chicken into bite-sized pieces. Place in a large bowl.
• Chop the celery into ½ cm slices and add to the chicken with the sultanas or raisins.
• Add the grapes to the bowl and chop the quartered apples into chunks of a similar size to the chicken before adding them too.
• Scatter over the chopped parsley and enough mayonnaise to bind. Add Maldon salt, freshly ground pepper and more mayonnaise to taste.
• Cover with clingfilm or a lid and refrigerate until ready to use.
• For a beautiful buffet dish, pile tablespoons of the mixture into picked little gem lettuce leaves, arrange on a platter and garnish with a few snipped chives.

louismann

Recipe first published in the JC September 2 2021