Apple and celery pasta slaw

Serves  4
Preparation   10 mins
Cooking   8 mins
Print recipe

Use Lilydale Whole Chicken left overs to create a new, delicious meal.


  • 300g left over Lilydale Whole Chicken, shredded
  • 200g casarecce pasta, or other short pasta
  • ⅓ cup (80g) crème fraiche
  • 1 teaspoon Dijion mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 granny smith apple, sliced into matchsticks
  • 3 stalks celery, thinly sliced into matchsticks
  • 2 tablespoons finely chopped chives
  • 2 cups (30g) watercress
  • ¼ cup (40g) toasted almonds, chopped


  1. Bring a large saucepan of salted water to the boil. Add the pasta and cook pasta according to packet directions, rinse and refresh with cold water.
  2. Meanwhile combine crème fraiche, mustard, lemon juice, olive oil, ½ cup water in a large bowl and season with sea salt and cracked pepper.
  3. Add the pasta, apple, celery, chives and chicken and gently toss to combine.
  4. Divide between bowls and serve with watercress and almonds.