Roast­ed Chick­en Sal­ad With Pine Nuts

(serves four)

whole breast of roast­ed chick­en, shred­ded by hand
bunch of sal­ad onions, white and green parts, thin­ly sliced
1/2 cup toast­ed pine nuts
1/2 red onion, chopped fine
2 stalks cel­ery, chopped quite small
hand­ful baby rock­et leaves
grat­ed peel of 1 lemon
grat­ed peel of 1 lime

spicy dress­ing:
3 tbsps spicy peper­on­ci­no olive oil
1 tsp bal­sam­ic vinegar
juice of 1 lemon
tiny dash chilli flakes
1 tbsp mayonnaise
salt and pepper
dash of dried thyme

Now, mix all the sal­ad ingre­di­ents and shake up your dress­ing in a jar. Toss every­thing togeth­er care­ful­ly. You can eas­i­ly pack up this sal­ad and the dress­ing in its jar and have it on a pic­nic, whether at a cas­tle or in a ceme­tery. It’s LOVE­LY. The lemon and lime zest add such a fresh appeal that you could almost think it’s spring in February!