Brick Lane Chicken Salad

Brick Lane Chicken Salad

3 Chicken breasts

2 Carrots (grated)

2 Tbsp Olive oil

1 cup mayonnaise (recommend Hellman’s Olive Oil or other premium mayo)

¼ cup white wine vinegar

3 Tbsp Brick Lane Takeaway

1 cup Celery (chopped or diced)

2 Scallions (white and green parts / chopped finely)

Salt and pepper to taste

¼ cup Raisins

½ cup roasted cashews (salted, chopped up)

1. Preheat oven to 350 degrees
2. Coat the chicken breasts with olive oil, sprinkle lightly with salt and pepper and ½ Tbsp of Brick Lane Takeaway.
3. Roast for 35-40 minutes so that the meat is fully cooked. Remove from oven and let rest.
4. Once the meat is cooled, cut chicken into cubes.
5. Combine mayonnaise, vinegar, 2 Tbsp Brick Lane Takeaway – mix thoroughly.
6. Toss chicken, carrots, celery, scallions and raisins with the mayonnaise mixture.
7. Serve on a bed of lettuce (or wrap) and top with crushed cashews.