• Serves: 2
  • Prep Time: 10 minutes
  • Cooking Time: N/A
  • Difficulty: EASY

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

chicken salad ingredients



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!).

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here's how it's done...

  • 1

    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 (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.

    chicken salad step 1

  • 2

    Toast the peanuts in a dry pan then roughly chop.

    chicken salad step 2

  • 3

    Divide the rice mixture between two bowls or plates and scatter with the chopped peanuts. Serve with lime wedges to squeeze over.

    chicken salad step 3

  • 4

    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.

    chicken salad post image 3

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

    Next I’ll share with you what to do with the leftover chicken bones!







By Elly McCausland on 25.03.14

Guest Contributor

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