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Cabbage, carrot, soya, apple, chicken and Beaufort salad

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  • Cheese :

  • Dish type :

  • Season :

    Autumn, Winter

Ingredients - for 4 persons

  • Leftovers from a roast chicken
  • 150g white cabbage
  • 150g soybean sprouts
  • 2 large carrots
  • 2 spring onions
  • 1 bunch of chives
  • 1 Granny Smith apple
  • 150g Beaufort cheese
  • 2 tbsp. sultanas
  • 2 tbsp. slivered almonds
  • 4 tbsp. mayonnaise
  • 1 tsp. mustard
  • The juice of ½ lemon


  1. Cut off the leftovers from a roast chicken. Chop the bigger pieces up.
  2. Peel, wash and coarsely grate the carrots. Wash, and then chop the cabbage. Rinse the soybean sprouts in very cold water to firm them up.
  3. Chop the onions, keeping a bit of the green part. Wash, dry and cut up the chives.
  4. Mix the mayonnaise with the mustard and lemon juice. Combine all the salad ingredients with the sultanas, then season with the lemon and mustard mayonnaise.
  5. Just before serving, dry fry the almonds in a frying pan. Sprinkle the chives and grilled almonds, still warm, onto the salad. Top with the Beaufort cheese cubes, added last.