Chicken, Cauliflower & Pistachio Salad Recipe
Photo by Susan Bell
Serves 2

Chicken, Cauliflower & Pistachio Salad


I sometimes roast chicken specifically to make this salad. It is that good. Every mouthful is exciting.

  • 150g leftover roast chicken pieces
  • 30g pistachios, roughly chopped
  • 1 bag of watercress (60g)
  • 1 x 280g jar of artichoke hearts, drained of their oil
  • 2 spring onions, sliced
  • 2–3 large florets of cauliflower (approx. 150g) chopped
  • Pomegranate seeds (optional)

For the dressing*:

  • 2 tablespoons plain yoghurt
  • 1 tablespoon olive oil
  • 6 fresh mint leaves, or 1 teaspoon dried mint
  • The juice of ½ a lemon
  • A generous pinch of sea salt

* Tip: If you’re short on time, this is also lovely just drizzled with extra virgin olive oil, with a generous squeeze of lemon and a pinch of sea salt.


Blend all the dressing ingredients together using a stick blender.

Mix all the salad ingredients together.

If you are making it for your lunchbox, add half the dressing to the bottom of each box, then tumble the salad on top.

Shake well before eating.

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