Leftover Roast Chicken Salad with Kiwi and Cashews

roast chicken salad

Use the leftover chicken from the weekend's roast to make this tangy and sweet salad topped with kiwi fruit, cashews and a lime and ginger dressing. 

Prep time: 15 minutes

Servings: 4 people

Preparation

Arrange the chicken, kiwi slices, spring onions and watercress on a platter or in a large bowl.

Sprinkle over the cashews and the red chilli.

Mix the dressing ingredients in a small bowl until the sugar is dissolved.

Pour over the salad just before serving.

Ingredients

roasted whole chicken, meat removed and shredded
3 kiwi fruits, peeled, halved and sliced
4 spring onions, sliced
100g watercress or spinach 
25g cashews, toasted
1 red chili, cut into thin slices

For the Dressing

2 limes, squeezed
1 tsp ginger, grated
1/2 garlic clove, crushed
30ml water
15ml fish sauce
1 tbsp caster sugar

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Ingredients

roasted whole chicken, meat removed and shredded
3 kiwi fruits, peeled, halved and sliced
4 spring onions, sliced
100g watercress or spinach 
25g cashews, toasted
1 red chili, cut into thin slices

For the Dressing

2 limes, squeezed
1 tsp ginger, grated
1/2 garlic clove, crushed
30ml water
15ml fish sauce
1 tbsp caster sugar

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Preparation

Arrange the chicken, kiwi slices, spring onions and watercress on a platter or in a large bowl.

Sprinkle over the cashews and the red chilli.

Mix the dressing ingredients in a small bowl until the sugar is dissolved.

Pour over the salad just before serving.