Marinated Peas w/Yesterday’s Roast Chicken, Baby Onions, and Lettuce

Preparation info
    • Difficulty


Appears in
Ruffage: A Practical Guide to Vegetables

By Abra Berens

Published 2019

  • About

This is one of my favorite ways to use up leftover roast chicken. I prefer the chicken at room temperature, but it can be served cold or warm as well. The result is a light, chopped salad good for lunch or early dinner. You could also turn this into a lettuce wrap, which a couple of recipe testers did with happy results.


  • 2 cups (220 g) shelled peas
  • 4 scallions, or 1


Combine the peas, onions, lemon zest and juice, olive oil, salt, and chili flakes. Allow to marinate, refrigerated, for 20 minutes or up to three days.

Shred the chicken and allow it to come to room temperature.

Combine the chicken, peas, herbs, and lettuce and toss together. Taste and adjust the seasoning, adding an extra glug of olive oil if