This weekend chicken was on the menu and due to the particularly large bird that we used, there were a lot of leftovers these just give you an idea of the different ways you can use leftovers stay thrifty and get experimental
- a handful of leftover Chicken, shredded
- a leftover cooked Corn on the cob, you could use tinned sweetcorn
- a big handful of Lettuce Leaves
- a handful of Tomatoes
- a soft-boiled Egg (optional)
- 1 tbs Extra Virgin Olive Oil
- 1 tsp White Wine Vinegar
- 1/4 tsp Mustard
- Salt and Black Pepper
Re-heat the sweetcorn in a frying pan with half a clove of finely chopped garlic and a dash of oil. Move it around in the pan, over a high heat for 10 minutes until it golden and a little charred. – This was to gives it a slightly barbecued texture.
Mix the dressing in a bowl and season well with salt and pepper
Assemble your salad, by halving the tomatoes, arranging the leaves and the shredded chicken. Top with the sweetcorn, then pour over the dressing. The egg is the final flourish.
a few slices of leftover Chicken
2 slices of Wholemeal Bread, French Stick, Bagel – to preferance
a few slices of Cucumber
Bacon, a fried egg, onion marmalade, roasted veg, cherry tomatoes avocado.. you get the idea.
Toast both slices of bread – used the grill to melt the cheese onto one half.
Spread the mayo, pesto and mustard over the other half.
Arrange the chicken and cucumber on top of the slice with cheese.
Sandwich everything together and hey presto, pesto, you’re done…