This simple and fresh salad is perfect for a quick meal. Tender chicken, crunchy almonds, and vibrant parsley tossed in a light lemon dressing are full of flavor and ready in minutes.
Ingredients Needed:
- 1 cold cooked roast chicken breast (sliced and shredded)
- 2 handfuls fresh flat-leaf parsley
- 1 tablespoon extra virgin olive oil
- juice of ½ lemon
- Maldon sea salt flakes
- 50 grams flaked almonds (toasted)
How To Make Chicken, Almond, and Parsley Salad?
- Mix the chicken and parsley: Place the shredded chicken and parsley in a large bowl or on a plate, then mix with your hands.
- Add olive oil: Drizzle the olive oil over the chicken and parsley, tossing lightly to coat.
- Add lemon and season: Squeeze the lemon juice over the salad, sprinkle with Maldon sea salt, and mix in most of the toasted almonds.
- Finish and serve: Sprinkle the remaining almonds on top for a perfect finishing touch. Serve fresh and enjoy!

Recipe Tips:
- Use Fresh Parsley: Always use fresh flat-leaf parsley for the best flavor and texture. Avoid dried parsley, as it won’t give the same freshness to the salad.
- Toast Almonds Properly: Toast the flaked almonds in a dry pan over medium heat, stirring often, until golden brown. This enhances their flavor and adds a perfect crunch to the salad.
- Shred Chicken Thinly: Make sure to shred the cooked chicken into thin, even pieces for better mixing and a balanced bite in every forkful.
- Juice the Lemon Fresh: Use freshly squeezed lemon juice for the dressing. Bottled lemon juice lacks the bright, tangy flavor that makes the salad taste fresh and vibrant.
- Add Salt Gradually: Sprinkle the Maldon sea salt a little at a time and taste as you go. This prevents the salad from becoming too salty and ensures the flavors stay balanced.
How To Store Leftovers?
Let the chicken salad cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 300mg
- Potassium: 450mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 30g
Try More Nigella Lawson Recipes:
- Nigella Chicken And Bean Casserole Recipe
- Nigella Chicken And Chorizo Tray Bake
- Nigella Chicken Barley

Nigella Chicken, Almond and Parsley Salad
Description
This simple and fresh salad is perfect for a quick meal. Tender chicken, crunchy almonds, and vibrant parsley tossed in a light lemon dressing are full of flavor and ready in minutes.
Ingredients
Instructions
- Mix the chicken and parsley: Place the shredded chicken and parsley in a large bowl or on a plate, then mix with your hands.
- Add olive oil: Drizzle the olive oil over the chicken and parsley, tossing lightly to coat.
- Add lemon and season: Squeeze the lemon juice over the salad, sprinkle with Maldon sea salt, and mix in most of the toasted almonds.
- Finish and serve: Sprinkle the remaining almonds on top for a perfect finishing touch. Serve fresh and enjoy!
Notes
- Use Fresh Parsley: Always use fresh flat-leaf parsley for the best flavor and texture. Avoid dried parsley, as it won’t give the same freshness to the salad.
- Toast Almonds Properly: Toast the flaked almonds in a dry pan over medium heat, stirring often, until golden brown. This enhances their flavor and adds a perfect crunch to the salad.
- Shred Chicken Thinly: Make sure to shred the cooked chicken into thin, even pieces for better mixing and a balanced bite in every forkful.
- Juice the Lemon Fresh: Use freshly squeezed lemon juice for the dressing. Bottled lemon juice lacks the bright, tangy flavor that makes the salad taste fresh and vibrant.
- Add Salt Gradually: Sprinkle the Maldon sea salt a little at a time and taste as you go. This prevents the salad from becoming too salty and ensures the flavors stay balanced.
Nigella Chicken, Almond and Parsley Salad