Chicken, Roast Vegetable and Macadamia Salad Recipe
If you’re looking for new dinner ideas using leftover roast chicken, you’ll love this easy chicken salad recipe from the OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.
Celebrity chef Stefano Manfredi’s recipe makes a fantastic summer dinner and leftovers are delicious for lunch.
From the OzHarvest Cookbook, RRP $60
Serves 3-4 as a quick lunch or light dinner
100g macadamia nuts
1-2 cups leftover roast chicken meat
2 cups leftover roast vegetables
1 bunch rocket leaves, chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Leftover chicken skin, crisped in some hot oil (optional)
Crusty bread, to serve
1. Toast the macadamia nuts in a dry pan over medium heat, moving them constantly with a wooden spoon until lightly coloured. Set aside to cool and then roughly chop.
2. Shred or slice the chicken meat into bite-sized pieces and place in a large bowl. Cut the roast vegetables into smaller pieces if need be and add to the bowl. Add the rocket and cooled nuts. Dress with the oil and vinegar and season with salt. Toss lightly and finish with a few grinds of cracked pepper. Add the crunchy chicken skin, if you’re using it. Serve with crusty bread.
What’s your favourite recipe using leftovers?