Chicken Salad

A memory from childhood picnics, eat directly from the salad bowl, put in a sandwich or pack in a Tupperware cuboid with a long-lost lid. The chicken salad will last for 4-5 days in the fridge. Serve with gherkins to counteract the cloying mayonnaise.

Cost per student: £1.20 (€1.35)

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Preparation time: 10 minutes. Cooking time: 35 minutes

 

Ingredients (serves 2-3)

4 chicken thighs or 2 chicken legs

200g of Mayonnaise

1 teaspoon mustard

½ Iceberg lettuce (or any crunchy leaf alternative)

Salt and Pepper

 

Equipment

Large bowl

Knife

Chopping board

 

1. Heat oven to 180°C/350°F

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2. Put chicken in an ovenproof dish, add a dash of oil and bake for 35 minutes. Remove, cool and chop up.

 

3. Add chicken pieces to a mixing bowl and spoon in mayonnaise and mustard.

 

4. Mix together with a pinch of salt and pepper.

 

5. Wash lettuce and add crunchy leaves to the bowl to complete the salad.