Roast chicken salad with piccalilli mayonnaise
- September 2018
- Serves 4-6
- Hands-on time 30 min, oven time 1 hour 10 min
A simple roast chicken (or use leftovers), new potatoes and a tangy piccalilli mayonnaise come together in this gorgeous summery salad from Georgina Hayden.
Want to make your own piccalilli at home? Try this traditional recipe.
- 21.1g (3.4g saturated)
- 28.9g (5.1g sugars)
Cook and shred the chicken and make the potato salad up to a day ahead. Store in separate airtight containers or food bags in the fridge.
A bright young South African chenin blanc has enough juicy ripe apple and guava flavour to take this on.
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