Serve the salad just warm - the flavours are more pronounced than when the salad is served chilled.

Ingredients

• 1x quantity of basic slow-cooker chicken
• 2 oranges
• 4 cups cooked pasta shapes
• 4-6 stalks celery, sliced
• 2-3 cups salad leaves
• 1 cup loosely packed fresh mint or basil leaves
• 1 cup roughly chopped celery leaves
• honey dressing
• ¼ cup cider or white wine vinegar
• ¼ cup oil, olive oil is nice here
• ¼ cup runny honey
• 1 tablespoon of your favourite prepared mustard

Method

1. Pull the meat from the chicken, discarding the bones and skin. Pull the meat into chunky pieces and place in a large bowl.
2. Grate the rind from the oranges and add to the bowl. Use a small sharp knife to trim away all of the bitter white pith on the oranges, chop the orange flesh and add to the chicken.
3. Add the pasta, celery, salad leaves, mint or basil and celery leaves and pour in the dressing. Toss well to mix. Serve soon after dressing.
4. Honey dressing
5. Place the viengar, oil, honey and mustard into a screw-topped jar, seal and shake to mix well.

Cooks Tips

- Celery leaves have a light, fresh celery flavour and make a refreshing change to parsley leaves in pasta, salads, soups or casseroles. - Celery will become limp from dehydration when stored for too long in the fridge. To remedy this, cut off the bulbous end. Place the stalks, cut end preferably, into a jug of cold water. The celery will absorb the water and become crisp again very quickly. Store crisp stalks in the jug of water in the fridge door or in a resealable bag in the vegetables section.