Name: Leftover chicken salad with quick pickle
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 leftover cooked chicken breasts, skin on, shredded; 1 leftover cooked chicken leg, skin on, shredded; 2 cups Asian-style herbs (try thai basil, Vietnamese mint, coriander and/or mint); 1 green oak lettuce, leaves separated; 2 Tbsp crispy fried shallots; ¼ cup roasted salted peanuts; Quick pickle; 2 lebanese cucumbers, sliced lengthways into quarters, chopped into small pieces; ½ long red chilli; 2 Tbsp rice wine vinegar; ¾ tsp salt; 1 tsp sugar; Dressing; ¼ cup roasted salted peanuts; 2 Tbsp lime juice; 4 Tbsp lemon juice; 4 Tbsp caster sugar; 3 Tbsp fish sauce; 1 Tbsp dried chilli flakes or 2 long red chillies, finely chopped

This salad is best eaten with your hands. Just roll the lettuce around the filling and off you go!

Looking for more leftover barbecue chicken recipes?

Ingredients

2 leftover cooked chicken breasts, skin on, shredded

1 leftover cooked chicken leg, skin on, shredded

2 cups Asian-style herbs (try thai basil, Vietnamese mint, coriander and/or mint)

1 green oak lettuce, leaves separated

2 Tbsp crispy fried shallots

¼ cup roasted salted peanuts

Quick pickle

2 lebanese cucumbers, sliced lengthways into quarters, chopped into small pieces

½ long red chilli

2 Tbsp rice wine vinegar

¾ tsp salt

1 tsp sugar

Dressing

¼ cup roasted salted peanuts

2 Tbsp lime juice

4 Tbsp lemon juice

4 Tbsp caster sugar

3 Tbsp fish sauce

1 Tbsp dried chilli flakes or 2 long red chillies, finely chopped

Method

To make quick pickle, put ingredients in a small bowl. Stir and set aside for 10 minutes to pickle.

Meanwhile, mix all dressing ingredients in a medium bowl.

Drain and discard excess liquid from quick pickle. Put all chicken and pickle in a large bowl. Add herbs and toss. Pour in ½ of the dressing and toss to coat.

Arrange lettuce on a platter. Spoon chicken mixture onto each leaf. Drizzle with a little of remaining dressing. Scatter with shallots and nuts and serve immediately with remaining dressing on the side.

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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