Chicken beetroot slaw is what happens to leftover roast chicken, and the bones get made into stock for soup. Perfect for a simple light summer dinner. We hope you like it as much as our family does.

chicken beetroot slaw

• 300g cold roast chicken cut into pieces

beetroot slaw

• 1 medium beetroot, peeled cut into fine strips
• 1 large carrot, peeled, julienned
• 1½ cups shredded red or green cabbage
• 3 kale leaves, stalk removed shredded
• 1 pink lady apple, cored and cut into slices
• 1 medium red onion, finely diced
• ²/₃ cup flat leaf parsley, roughly chopped

dressing

• 2 tablespoons mayonnaise
• 2 tablespoons extra virgin olive oil
• juice of 1 lemon
• Sea salt and freshly ground black pepper to taste

To serve

• ½ cup walnuts (optional)
• a few parsley leaves.

chicken beetroot slaw method

In a large bowl, mix all the beetroot slaw ingredients.

In a smaller bowl, mix all the dressing ingredients and season to taste. Stir the dressing through the slaw. Check the seasoning again.

Pile the slaw onto a large serving dish and top with the chicken walnuts and a few parsley leaves. Serve immediately or refrigerate to serve later.

Serves 4, Preparation time 20 minutes.