Leftover Roast Chicken, Pasta, Oak Leaf, Bean and Chèvre Salad with Tomato-Ginger Dressing
Makes 4 servings
You need at least half a chicken to feed four people, so if you have a little less you can bulk this up with extra pasta, beans, peas, tomatoes, etc. For the pasta, there are limitless possibilities, but I'd recommend a short noodle rather than a spaghetti-type pasta—like fusilli, penne or farfalle.
Ingredients
Flesh from approximately ½ cooked chicken
1 medium head oak leaf lettuce, leaves separated
7 ounces pasta cooked in salted boiling water until just tender, but still firm to the bite, drained and refreshed in cold water
7 ounces green beans, blanched in boiling water for 2 minutes and refreshed in cold water
7 ounces chèvre (goat's cheese, but you can use another suitable crumbly cheese, such as feta or English Wensleydale, if you prefer.)
2 heads of red Belgian endive, leaves separated
For the Tomato-Ginger Dressing:
3 large ripe tomatoes
Piece of peeled ginger, about ½- by ¾-inch
2 tablespoons lemon juice
½ cup olive oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Instructions
First make the dressing. Place the tomatoes, ginger, lemon juice and olive oil in a blender and whiz on high speed for 30 seconds. The finished dressing should be lump free. Taste and adjust the seasoning, then add the extra-virgin olive oil and whiz for another 5 seconds.
Cut the chicken flesh across the grain into nut-sized chunks and place in a bowl. Cut the larger oak leaf lettuce leaves into 2-inch pieces and add to the bowl; keep the smaller inside ones whole and set aside to finish the salad. Add the drained cooked pasta and the beans. Either cut the chèvre into small chunks with a knife or break it apart with your fingers and add the pieces to the bowl.
To serve, mix all the salad ingredients together and divide between four bowls. Scatter them with the reserved inside leaves and drizzle with the dressing.
Makes 4 servings
You need at least half a chicken to feed four people, so if you have a little less you can bulk this up with extra pasta, beans, peas, tomatoes, etc. For the pasta, there are limitless possibilities, but I'd recommend a short noodle rather than a spaghetti-type pasta—like fusilli, penne or farfalle.
Ingredients
Flesh from approximately ½ cooked chicken
1 medium head oak leaf lettuce, leaves separated
7 ounces pasta cooked in salted boiling water until just tender, but still firm to the bite, drained and refreshed in cold water
7 ounces green beans, blanched in boiling water for 2 minutes and refreshed in cold water
7 ounces chèvre (goat's cheese, but you can use another suitable crumbly cheese, such as feta or English Wensleydale, if you prefer.)
2 heads of red Belgian endive, leaves separated
For the Tomato-Ginger Dressing:
3 large ripe tomatoes
Piece of peeled ginger, about ½- by ¾-inch
2 tablespoons lemon juice
½ cup olive oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Instructions
First make the dressing. Place the tomatoes, ginger, lemon juice and olive oil in a blender and whiz on high speed for 30 seconds. The finished dressing should be lump free. Taste and adjust the seasoning, then add the extra-virgin olive oil and whiz for another 5 seconds.
Cut the chicken flesh across the grain into nut-sized chunks and place in a bowl. Cut the larger oak leaf lettuce leaves into 2-inch pieces and add to the bowl; keep the smaller inside ones whole and set aside to finish the salad. Add the drained cooked pasta and the beans. Either cut the chèvre into small chunks with a knife or break it apart with your fingers and add the pieces to the bowl.
To serve, mix all the salad ingredients together and divide between four bowls. Scatter them with the reserved inside leaves and drizzle with the dressing.
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