Roast chicken salad
Aug
LUNCH/DINNER
Roast chicken salad
- 450 gr Leftover Roast Chicken
- 90 gr mixed lettuce leaves
- 6 tomatoes
- 1/2 cucumber
- 150 gr Yogurt
- 1 tbsp mint leaves
- ¼ tsp ground cumin
- chilli powder pinch optional
- 1 tbsp lemon juice
- salt optional
- Pepper pinch optional
Tips/Notes
Tips/NotesBASE FOR OTHER RECIPIES
The dressing should keep well in the fridge for a couple of days and may be used a dip for crudites (raw carrot sticks, small broccoli florets, cucumber, sliced peppers, etc).
For babies, steam some carrots and broccoli for them to dip into the sauce and feed themselves.
Any leftover salad dressing may be used as a Moorish marinade for chicken or lamb. Just add a little bit more lemon and garlic and rub the lamb well with it. Let it soak the flavours and tenderise overnight in the fridge or if you are short of time, for 1hr at room temperature.
Cook under a hot grill until nicely browned outside and tender inside. The grilling time will depend on the size of your lamb pieces. You could also use the yogurt mix to marinate a bigger piece of meat, such as a boned left of lamb, in which case it will take longer to cook. This is great served with some saffron and chickpea rice.
METHOD
1. Shred the leftover roast chicken into bite size pieces, wash and cut the tomatoes in medium wedges.
Wash the cucumber, peel it if you like, and slice thinly. Wash and drain the salad leaves and mix in a salad bowl with all the other ingredients.
Chop the mint leaves very small and mix into the yogurt.
2. Add the cumin, salt and pepper if using and finaly add the chilli powder a tiny bit at a time, mixing well and tasting it to avoid making the dressing too hot, especially if children will be eating the salad too.
3. Serve with some wholemeal bread.
4. For small children, cut the chicken into bite size pieces, the cucumber in sticks and either use cherry tomatoes or cut the tomatoes in wedges. Arrange the chicken, vegetables and some wholemeal bread on a plate with a little bowl of yogurt dressing for them to dip.
5. This salad is hard to adapt for babies in the early stages of weaning but babies who can already feed themselves small bits of food should be able to eat small pieces of chicken and cucumber dipped in the yogurt sauce.
6. For smaller babies, you can blend some of the chicken with a potion of root vegetable soup from the freezer, some chicken stock (also from your freezer) and add wholemeal baby rice until you reach the right consistency for your baby.
INFORMACIÓN
For small children, chop the chicken into small pieces, the cucumber on sticks and either use cherry tomatoes or cut the tomatoes into slices. Arrange the chicken, vegetables and whole wheat bread on a plate with a bowl of yogurt sauce to soak. This salad is difficult to adapt to babies in the early stages of weaning, but babies who already feed themselves with small pieces of food may be able to eat small pieces of chicken and cucumber dipped in yogurt sauce. For smaller babies, you can mix a little chicken with a potion of root vegetables soup from the freezer, some chicken broth (also from the freezer) and add baby brown rice until it reaches the consistency suitable for your baby.
VARIANTS
Try different herbs such as coriander, parsley or oregano or a mix of herbs.
Add a bit of minced garlic to the dressing instead of the chilli powder.
Roast some garlic with the chicken, reserve it, mince it and mix it into the yogurt dressing instead of the chilli powder.
Try rolling the chicken salad into a wholemeal wrap or tortilla for a lunch on the go or packed lunch.