Leftover Roast Chicken, Pasta, Oak Leaf, Bean and Chèvre Salad

With Tomato Ginger Dressing


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By Peter Gordon

Published 2005

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This is one of those ‘what is there to eat’ meals that we all experience at some time or another, when you open the fridge door and hope something’s left from last night’s dinner. You’d need at least half a chicken to feed 4 people, so if you have a little less you’ll need to bulk it out with extra pasta, beans, peas, tomatoes etc., or just serve the salad with lots of bread spread generously with butter mixed with finely chopped garlic that has been grilled or baked until golden.

As for the type of pasta to use, there are limitless possibilities these days, but I’d recommend a short rather than a spaghetti-type pasta – something like fusilli, penne or farfalle. If it’s a cold day outside, you can serve this salad warm simply by using freshly cooked pasta straight from the pot and chicken that you’ve gently warmed in a pan or in the oven.