Salad with iceberg, apples, celery and leftover roast chicken

A very tasty and filling salad with the leftovers of roast chicken (or turkey) from a previous day's meal! Inspired a bit by the famous and delicious Waldorf salad, this dish could also be a light main meal for any day of the week

Cooked by Tina Webb,

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 4 people)

For the salad:
1 large iceberg (or curly lettuce), roughly chopped
1-2 stalks of celery, cut in thin slices
2 Spring onions, finely chopped
2 green apples, cut in small cubes (skin on)
1 tbsp of finely chopped flat-leaf parsley
300 gr. of roast chicken breast, cut in cubes (or turkey)
2 tbsp of roughly chopped walnuts

For the dressing:
6 tbsp of olive oil
1 tbsp of mild mustard
1 tbsp of balsamic vinegar
2 tbsp of Greek thick yoghurt
salt
pepper

Method:
Wash the iceberg and the celery and dry well.

Transfer into a large salad bowl and then add the parsley, the apples, the Spring onions and the chicken. Scatter on top the walnuts.

Put the olive oil, the mustard, the vinegar, the yoghurt and the salt in a blender (or in a jar) and whiz until they are well blended.

Pour over the salad and gently stir with two spoons. Season with some pepper and serve immediately.