Chicken Salad

12 tapas servings

2 ¼ to 3 ¼ Ib/1 to 1.5 kg whole roast chicken
4 sticks celery, finely diced
1 apple, peeled and diced
2 red bell peppers (capsicums), seeds and inner membrane removed, finely diced
1 cucumber, skinned, seeded and finely diced
1 pear, peeled and diced
10 green (spring) onions, green tops only, finely chopped
1 cup/8 fl oz/250 ml mayonnaise 
Salt and freshly ground pepper

Method

Remove meat from the chicken and cut into 1 in (2.5 cm) dice. Combine with all the other ingredients and allow to stand in the refrigerator for 30 minutes before serving.

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