The other day I had a leftover chicken shawarma that I couldn’t get through, and I was loath to re-heat it and eat it as is. So, I picked out the chicken and decided to make a Middle Eastern-style chicken salad! Of course, you can make this recipe with any cooked chicken you have; it’ll be delicious regardless. I always use chicken salads as an opportunity to use up any loose ends in the fridge, so it truly is the most flexible recipe.
Ingredients:
200g cooked chicken
1/2 of a diced red onion
1/2 a bell pepper, finely diced
1/2 a jalapeno, finely diced
