Jamie Oliver Roast Chicken Salad

This roast chicken salad has been my go-to for “I can’t be bothered but still want something properly good” days. You know those slow Sundays where the roast chicken from lunch is just sitting there, half-picked at, begging for a second act? That’s when this salad shows up and saves the day — no stress, all comfort.

The first time I made it, it was with leftover rotisserie chicken from the corner shop, some rogue almonds from the back of the cupboard, and a desperate hope that mayo could bring it all together. And it did. It really did. Creamy, crunchy, lemony – one of those dishes that makes you stop mid-bite and go, “Wait, why don’t I make this all the time?”

It’s humble food, but with a little flair. Toasted almonds make it feel grown-up. A squeeze of lemon makes it fresh. And the crunch of celery? That’s just classic. I’ve eaten it on toast, in lettuce cups, with a fork straight from the bowl. All valid.

Why You’ll Love It

• Leftover magic – Roast chicken finally gets its moment instead of drying out in the fridge.
• Creamy-crunchy heaven – The mayo and almonds are best mates. Trust me.
• Takes 10 minutes, max – Maybe 15 if you get distracted. Still quick.
• Lunchbox-friendly – It travels like a dream.
• Surprisingly fancy – Toasted almonds = instant glow-up.
• You can riff endlessly – Grapes? Dijon? Chopped herbs? Go wild.

Ingredient

• ½ cup blanched slivered almonds
• ½ cup mayonnaise
• 1 tbsp fresh lemon juice
• ¼ tsp ground black pepper
• 2 cups cooked chicken, chopped or shredded
• 1 rib celery, chopped fine

How to Make It

Toast your almonds with love:

Grab a dry frying pan and chuck in the almonds. Medium heat. Shake the pan now and then – no walking away! They go from “just right” to “burnt regret” real fast. Once golden and smelling like heaven, take ’em off the heat.

Make the creamy magic:

In a medium bowl, mix your mayo, lemon juice, and pepper. Stir it till it looks glossy and smooth — like the kind of sauce you’d lick off a spoon when no one’s watching.

Bring in the crunch:

Add the celery to the bowl. Fresh, snappy, perfect. If yours is sad or rubbery, toss it. Not worth it.

Add the hero ingredient:

Toss in your cooked chicken — ideally cold and chopped into not-too-neat bits. Shredded works too if you’re into that texture.

Almonds, meet the bowl:

Now throw in your toasted almonds. Don’t wait too long or they’ll lose their edge. You want crunch in every bite.

Mix it gently, like you mean it:

Stir everything together. Gently but confidently. You want it combined, not mashed. Taste. Adjust. Maybe more lemon? Maybe a pinch of salt?

Serve how you fancy:

On toast, with crackers, wrapped in lettuce, or just spooned straight from the bowl while standing at the fridge. All choices are valid.

Common Mistakes and How to Dodge Them

Why does my salad taste flat?
It’s probably missing lemon or salt. Don’t be scared to adjust – especially if your mayo’s a bit bland.

My almonds are bitter. What happened?
Burned ’em, didn’t you? Keep the heat medium and your eyes on the pan. No multi-tasking.

It’s too thick! Help.
Add a splash of milk or even a bit more lemon juice to loosen it. Mayo thickens when cold.

I used sweetened almonds. Was that wrong?
Yup. Save those for dessert. You want raw or blanched almonds – no sugar involved.

Storage and Reheating

Pop it in a sealed container and chuck it in the fridge. It’ll keep for 3 days, easy. Don’t freeze it — mayo doesn’t like that. And don’t bother reheating. It’s a cold salad, mate. Just stir before serving if the almonds soaked up a bit of moisture.

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely. That’s the dream, really. Less effort, more flavour.

Is there a mayo substitute?
Greek yogurt works in a pinch. Or a 50/50 mayo-yogurt blend if you want it tangier.

What can I add to bulk it up?
Cooked pasta, chopped apple, or even some baby spinach leaves. It plays nice with others.

Can I make it ahead?
Yup. In fact, it tastes even better after a few hours in the fridge — just give it a quick stir before serving.

Nutrition Facts (Per Serving):

• Calories: ~420
• Fat: 34g
• Carbs: 5g
• Protein: 25g
• Sodium: ~380mg
• Sugar: 1g