Recipe from Forever Summer.

The timing of this salad so soon after the last one was pretty decent as it allowed me to use up the parsley and lemon I had used in the quinoa salad previously. I also had one chicken breast leftover from another meal in the week so I think this was the first recipe so far I could make without having to go shopping for any additions.

Another super easy process of mixing everything together with the dressing and topping with almonds. These add a lovely crunch to what is a very simple yet flavourful lunch. I’ve not used parsley as a main salad ingredient before but definitely wouldn’t hesitate to do so again.