Summer Chicken Salad
By Lance Rosen
4 serves
15 mins
15 mins
Ingredients
600g leftover roast chicken, skin removed and pulled from bones
2 oranges, peeled and chopped – reserve in a bowl
1 lime, peeled and chopped – reserve in a bowl with the oranges
3 tbsp olive oil
Salt to taste
½ watermelon (A mix of red and yellow watermelon is preferable), cut into cubes
1 jalapeno chilli, finely sliced, seeds removed
4 Lebanese cucumbers, seeds removed, sliced into moon shapes
1 large mango, peeled and sliced
¼ cantaloupe, deseeded and sliced
3 sprigs mint leaves
2 sprigs coriander leaves
Red chilli flakes
Method
- Place the chopped orange and lime in a bowl with the olive oil and a pinch of salt.
- Add the pulled chicken to this citrus dressing and toss. Prepare the watermelon, jalapeno, cucumbers, mango and cantaloupe and toss in a bowl. Add the chicken and citrus to the rest of the salad.
- Add the mint and coriander, and sprinkle a few red chilli flakes over the salad.
Taste the mix and add a light sprinkle of salt if required. The chilli and salt should balance the sweetness of the fruit.
