This is part 2 of a series on how to turn one roast chicken into 3 delicious meals! Click here for Part 1 – Japanese-Style Roast Chicken with Edamame Bean Rice and Part 3 – Vietnamese Style Chicken Noodle Soup
You’ve roasted your delicious Japanese-flavoured chicken. You’ve enjoyed the succulent moreishness of its sweet, sticky, spicy, salty crispy skin and moist flesh. You’re left with some extra rice, some meaty morsels and a pile of bones. Although it may not look like much, here you have the makings of two new and delicious meals (see part three for what to do with those bones!)
If you’re one of a growing number of people who, in this age of austerity, take their own lunch to work, this is the recipe for you. You can enjoy your roast chicken and rice at the weekend, and then speedily prepare a lunch box of flavour-packed deliciousness from the leftovers to enjoy during the week.
There’s more to leftover roast chicken than squashing it between two slices of bread or drenching it in curry-spiked mayonnaise. This salad is filling and substantial with a base of cooked rice and nutty edamame beans, livened up by a tangy dressing of soy sauce, rice vinegar, lime juice and ginger.
Cooked chicken, especially one bathed in this luscious marinade, can be quite rich, so I’ve added some juicy chunks of pomelo to freshen everything up (you could also use grapefruit or even orange). The burst of sweet, fragrant citrus is delicious against the nutty rice and bean mix, and I’ve finished it all off with some gorgeous toasted peanuts for crunch (I believe all salads benefit from the addition of toasted peanuts).
here's what you'll need...
- Around 350g leftover cooked basmati and wild rice with edamame beans (see part 1)
- A couple of handfuls of leftover roast chicken, shredded (see part 1)
- A quarter of a large pomelo, or 2 grapefruits
- 2 tbsp peanuts
- Lime wedges, to serve
For the dressing:
- 2 tbsp olive oil or rapeseed oil
- 2 tsp soy sauce
- 3 tsp rice vinegar
- Juice of half a lime
- 3 tsp grated fresh ginger
- 1 tsp golden caster sugar