Summer Chicken Salad

By Lance Rosen

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

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.

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