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

Name: Leftover Roast Chicken, Pasta, Oak Leaf, Bean and Chèvre Salad
Ingredients: 2 heads of red chicory (also called red endive), leaves separated; 200 g pasta (see above), cooked in salted boiling water until just tender but still firm to the bite, drained and refreshed in cold water; piece of peeled ginger about 1×2 cm, or 1 ball of stem ginger; 2 tablespoons lemon juice; 125 ml olive oil; salt and freshly ground black pepper; 1 medium oak leaf lettuce, leaves separated; 2 tablespoons extra-virgin olive oil; 200 g chèvre (goats’ cheese, but you can use another suitable crumbly cheese, such as feta or Wensleydale, if you prefer); 3 large ripe tomatoes; 200 g green beans, blanched in boiling water for 2 minutes and refreshed in cold water; flesh from approximately ½ cooked chicken

With Tomato Ginger Dressing

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

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.

Ingredients

Method