Imagine this: leftover roast chicken, chilled and torn, tangled with masses of flat-leaf parsley, toasted almonds and a garlicky lemon dressing that soaks into everything like a dream. It’s a salad, yes. but it has all the drama of a main course. There’s something earthy yet bright, rustic yet elegant. Nigella describes it as something you can throw together after a roast dinner. but honestly, I’ve roasted a whole chicken just so I could make this salad the next day.
The best part? It’s forgiving. I once substituted walnuts for almonds and added a rogue handful of arugula. Still delicious. Still peak Nigella – that mix of casual glamour and unpretentious comfort.
Nigella Chicken Almond And Parsley Salad Recipe
Ingredients Needed
Let’s talk ingredients. You probably already have most of them and if not, they’re easy to find. The key is freshness. especially with the parsley and lemon. Here’s what you’ll need:
- Cooked chicken – about 2 cups, torn or chopped (leftovers are perfect!)
- Flat-leaf parsley – a very generous bunch, leaves only, chopped roughly
- Toasted flaked almonds – about ½ cup (I toast mine in a dry pan, just until golden)
- Garlic – 1 clove, finely grated or minced
- Lemon juice – the juice of 1 lemon, freshly squeezed
- Olive oil – about 3 tablespoons (the good kind. peppery and rich)
- Salt and freshly ground black pepper – to taste
Optional (but lovely additions I’ve tried):
- A pinch of red pepper flakes for a kick
- A bit of lemon zest if you’re feeling fancy
- Leftover roasted carrots or some cucumber ribbons
Equipment Needed
This is not a high-tech affair which is one of the reasons I adore it. You’ll need:
- A sharp knife and chopping board
- A mixing bowl (big enough to toss things around)
- A small bowl or jar for the dressing
- A frying pan (if toasting your own almonds. please do, it’s worth it)
- Tongs or clean hands. whichever you prefer for mixing
I’ve done this with a big salad bowl and just a fork. But if you want to feel like Nigella, maybe pour yourself a glass of white wine, use a wooden salad bowl and put on some jazz.
Instructions To Make Nigella Lawson’s Chicken Almond And Parsley Salad
Let me take you through it as if we were cooking together in my kitchen. I promise, no fuss, no stress. just easy pleasure.
Step 1: Toast the almonds.
Pop a dry frying pan on medium heat, toss in the flaked almonds and watch them like a hawk. Stir frequently and remove from heat the moment they start to smell nutty and look golden. Let them cool while you prep everything else.
Step 2: Prep the chicken.
I usually use leftover roast chicken. thighs or breast both work. Just shred it into bite-sized pieces. If it’s cold from the fridge, that’s okay. this salad likes it that way.
Step 3: Chop the parsley.
Use a good bunch. the parsley isn’t a garnish here, it’s a main character. Remove thick stems and roughly chop the leaves. Don’t be stingy – more is better.
Step 4: Make the dressing.
In a small bowl or jar, whisk (or shake) together the lemon juice, olive oil, minced garlic, salt and pepper. Taste it – it should be sharp but mellowed by the oil. Adjust to your preference.
Step 5: Assemble.
In your big salad bowl, combine the chicken, parsley and toasted almonds. Pour the dressing over and toss everything gently. Let it sit for 5-10 minutes before eating, if you can. the flavors get cozy together that way.
What I Learnt
The first time I made this, I underestimated it. I thought, “How exciting can cold chicken and parsley really be”? But after one bite, I realized how powerful restraint can be in cooking. Not every dish needs bells and whistles. Sometimes, simplicity is the luxury.
I also learnt the magic of parsley. I used to treat it as an afterthought, a garnish at best. But here, it’s the foundation. peppery, fresh and herbaceous. It made me rethink all the overlooked herbs in my fridge drawer.
Another lesson? Always toast your nuts. Always. That toasty flavor makes all the difference.
Lastly, this salad taught me that good olive oil matters. You don’t need a ton but something with flavor will lift everything else.
FAQs
What Makes Nigella Lawson’s Chicken Almond And Parsley Salad So Special?
What sets Nigella’s salad apart is the way she combines simple ingredients like tender chicken, crunchy almonds, and fresh parsley into something that feels incredibly refreshing yet indulgent. The dressing is key too – it’s a blend of zesty lemon and olive oil that just pulls everything together perfectly. I tried it once on a hot summer day and was hooked-it’s light but filling at the same time!
Can I Use A Different Nut Instead Of Almonds For Nigella’s Salad?
Absolutely! While almonds add a nice crunch and slightly sweet flavor, you could swap them out for toasted pine nuts or even walnuts if you prefer. I’ve done both and each gives the salad its own unique twist. If you like experimenting, try cashews for a creamy, softer bite!
Can I Make Nigella’s Chicken Almond And Parsley Salad Ahead Of Time?
Yes! The salad actually holds up pretty well if you prep it in advance. I’ve made it a few times and found that the chicken and almonds stay delicious even after a few hours in the fridge. Just keep the dressing separate until you’re ready to serve, so the parsley stays vibrant. It’s perfect for meal prepping or a stress-free dinner party!
