- 1 cold, cooked whole chicken breast, sliced and shredded
- couple of handfuls fresh flat-leaf parsley
- 1 tablespoon or so extra-virgin olive oil
- juice of half a lemon
- maldon or other sea salt
- scant ¼ cup or so slivered almonds, toasted
- Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.