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?

Poached Chicken Salad With Sweet Persimmon And Somtan Dressing

Celebrity chef Poh Ling Yeow shares a tasty Thai-based chicken salad recipe that’s full of lively colours, textures and flavours (and it makes a great leftover lunch!).

Serves 4


2 chicken breasts, poached

4 sweet persimmons, peeled, and cut into 7mm batons

¾ – 1 continental cucumber, peeled, quartered lengthways and sliced 3mm on a diagonal

4 Chinese cabbage leaves, shredded

2 red eschallots, thinly sliced, or 8-10 spring onions, chopped

½ cup mint leaves, torn

½ cup of coriander, including stalks, roughly chopped

1 long red chilli, finely sliced (optional)

2½ Tbs fish sauce

5 Tbs freshly squeezed lime juice

5 tsp caster sugar

2 cloves garlic, crushed

2 Tbs roasted ground rice* (optional – available from Asian grocer)

3 Tbs deep fried shallots (optional – available from Asian grocer)

4 Tbs chopped roasted peanuts


To make dressing:

1. Combine fish sauce, lime juice, sugar and garlic in a small recycled glass jar and shake vigorously until sugar is dissolved.

2. To assemble: Combine persimmons, cucumber, cabbage, spring onions, mint, coriander and chilli (if using), chicken and dressing in a medium to large bowl and toss very gently with hands or chopsticks so as not to bruise ingredients.
Divide into 4 portions and garnish with roasted rice, fried shallots and peanuts and serve immediately.

Note: You may make your own roasted ground rice by purchasing glutinous or sticky rice from an Asian grocer and dry toasting ½ – 1 cup in a wok or frypan on low heat until a pale golden colour. You must exercise some patience while doing this as a high heat will burn the rice but not toast it all the way through. Do not use any other types of rice as they will be unpalatable and a jaw breaker even after toasting, while this type of rice will shatter nicely between your teeth. Roasted rice is often added to Thai salads for its beautiful nutty flavour and textural crunch but also for helping very runny dressings adhere to salad ingredients. After toasting, cool, then pound in a mortar and pestle or grind in a spice grinder to a sandy consistency. Store in an airtight glass container for up to 2 months.

What’s your favourite recipe using poached chicken?

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