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    Chicken & Wild Rice Salad

    Turn that roast chicken into a gorgeous lunch salad

    This is great hot or cold; it transports easily and can be easily warmed up in a microwave once assembled (a note on food safety: rice should be kept chilled and reheated thoroughly, otherwise it can cause food poisoning if left at room temperature; so either eat this salad cold or hot, but not lukewarm!). If you are not going to serve it immediately, I’d suggest putting the peanuts in a separate container and scattering them over at the last minute so they keep their crunch.

    It’s delicious and bolstering and invigorating, and will give you that sense of satisfaction that only a meal made from leftovers can give.

    Here's what you'll need...

    • Around 350g leftover cooked basmati and wild rice with edamame beans
    • A couple of handfuls of leftover roast chicken, shredded
    • A quarter of a large pomelo, or 2 grapefruit
    • 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

    Here's how it's done...

    First, make the dressing by whisking everything together in a small jug. Taste: you might want it a little more salty/sour/sweet, in which case adjust the ingredients accordingly (incidentally, you can also add a chopped red chilli if you want to spice things up).

    Mix together the rice and shredded chicken in a large bowl. Add the dressing and mix well.

    Cut the skin off the pomelo and use your fingers to separate the flesh from the membranes (if using grapefruit, cut off the skin and use a sharp serrated knife to separate the segments from the membranes). Tear (or chop) it into chunks and stir into the rice.

    Toast the peanuts in a dry pan then roughly chop. Divide the rice mixture between two bowls or plates and scatter with the chopped peanuts.

    Serve with lime wedges to squeeze over.