I’m a huge fan of “dump some salad stuff in a bowl, mix it up and enjoy” meals – and “Chicken Salad” is the posh name for when I do this. It’s fast, fun and tasty!
This variation came about because I roasted a large chicken for Saturday dinner, and then went out with my best mates on Sunday for some of the best-damn BBQ I think I’ve ever eaten, and brought home a whole box of chicken thigh leftovers!
So, with an adundance of chicken in the fridge, I went through the salad drawer, diced up a bunch of whatever was in there and made myself “leftovers” Chicken Salad bowl lunch!
Ingredients
- Chicken – I used 4 slices of breast meat, the oysters and a smidge of BBQ thigh for this bowl.
- Use more or less protein as hunger dictates
- 1/2 head little gem lettuce
- slice down the length (don’t slice the base so it stays together) then diced across the width
- ~6cm chunk of cucumber
- slice into quarters whilst still attached to the cucumber then slice it away
- 1 small beetroot
- half then dice small
- 1/4 yellow pepper
- remove pith, slice into strips then dice small
- 1/4 red pepper
- remove pith, slice into strips then dice small
- Enough Coleslaw to make you happy
- I used about 3 heaped dessertspoons worth in this bowl I think
- ~1 heaping dsp of Avocado Mayo
- AKA, a generous splatch
- Season to taste
- I’m loving using a shake of M&S Steakhouse Seasoning on almost everything right now!
Method
Slice and dice everything that needs slicing and dicing, and as the first line says, dump it all in a large-ish bowl.
Add in the coleslaw, mayo and seasoning, then toss it all together and enjoy!
Variations on the “chicken salad” theme – endless possibilites!
If you have different salad veg in the salad drawer, or you have some cooked oily fish(salmon/Trout etc), prawns or other roasted meat to use up, then simply go for it!
This “dump, mix, enjoy” method can very much use up all the odd bits of salad and meat/fish that you have.