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

Name: Marinated Peas w/Yesterday’s Roast Chicken, Baby Onions, and Lettuce
Ingredients: 2 cups (280 g) chicken meat picked from a roast chicken; 4 sprigs mint, roughly chopped; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; ½ cup (120 ml) olive oil, plus more as needed; ½ tsp (3 g) salt; 1 head (½ lb | 230 g) butter lettuce, leaves separated and torn into large pieces; ¼ tsp (1 g) chili flakes; 4 scallions, or 1 small red onion (2 oz | ¼ cup | 55 g), quartered or cut into thin slices; 2 cups (220 g) shelled peas; 2 lemons (3 fl oz | 90 ml), zest and juice

Preparation info

Difficulty
Easy

Appears in

Ruffage

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.

Ingredients

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

Garnish
Dinner
Main course
Gluten-free
Leftovers

Method

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