Made for sharing Chicken salad crostini - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Made for sharing Chicken salad crostini By You Magazine - May 2, 2021 This chicken salad is held together with just enough creamy aïoli and brightened up with the addition of preserved lemon, a salty and flavourful ingredient that you can find in the condiments section of most supermarkets. Erin Scott SERVES 2-4 170g leftover roasted chicken, chopped 3 radishes, very thinly sliced 1 small or baby cucumber, very thinly sliced 90ml aïoli (shop-bought or for homemade see here) 1⁄4 preserved lemon 3-4 slices of country-style bread (such as rustic sourdough) 2 handfuls rocket leaves (or other leafy greens) A squeeze of lemon juice 225g seedless red or green grapes Make the chicken salad. In a large bowl, combine the roasted chicken, radishes, cucumber and aïoli. To prepare the preserved lemon, use a small knife to remove and discard the squishy inside part, then finely chop the peel and add it to the bowl. Gently mix all the ingredients together, then taste and season with salt and pepper. Transfer the chicken salad to a small serving bowl. To assemble, place the bowl of chicken salad on one side of the board and set a serving spoon in it. Toast the bread, if you want, cut it into 5cm sections on the diagonal, and arrange it next to the chicken salad. Place the rocket leaves nearby, squeeze a little lemon juice over them and season with salt and pepper. You can use kitchen scissors to snip the grapes into smaller clusters, if you prefer, before setting them on the board. TIP If you can’t find preserved lemon, finely grate the zest from a fresh lemon instead and mix it into the salad bowl along with a big pinch of salt. Now buy the book Our recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Photographs: Erin Scott. Maria Zizka 2021 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved