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Saturday, March 22, 2014

Roast Chicken Salad | You've Got Meal!

This week we had a great organic chicken to cook and for such a beauty we had to make a roast,a simple, full of flavor whole chicken roast. There is only the two of us in this household, so we can't be done with a whole roasted chicken in one dinner, so the next day we had to use the leftovers in a fresh and healthy salad.

This is also a great way to take some of the previous evening dinner at the office for lunch. Plus, it happens to all of us, once the spring arrives we just want to make the most of those beautiful fresh vegetables.

You will need:

  • chicken leftovers (for 2 portions we had half of the breast and a thigh)
  • 2  handfuls of cress
  • about 6-8 radishes
  • 6-8 cherry tomatoes
  • a handful of pomegranate seeds
  • 1 medium red onion

For the dressing:

  • 150 g yogurt
  • the juice from 1/2 lemon
  • 1 crushed garlic clove
  • fresh coriander leaves
  • salt and pepper

Wash the cress leaves thoroughly, place them in a salad bowl with the chicken. We cut the chicken pieces in big cubes. Add the tomatoes, halved and the radishes cut in quarters. Cut the red onion in thin rings, add it to the bowl, then sprinkle the pomegranate seeds on top.

For the dressing, crush the garlic, add it to the yogurt, pour the lemon juice over them and season with salt and pepper. Add the chopped coriander and mix well. 

Pour the dressing over the salad and you are done! It would be great if you would comment below telling us how do you use your weekend roast leftovers.


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