Summer Chicken Salad
By Lance Rosen
4 serves
15 mins
15 mins
Ingredients
600g leftover roast chicken
2 oranges, peeled and chopped
1 lime, peeled and chopped
3 tbsp extra virgin olive oil
Salt to taste
½ watermelon, cut into cubes
4 Lebanese cucumbers, sliced
1 large mango, peeled and sliced
¼ rockmelon, deseeded and sliced
1 jalapeno chilli, finely sliced, seeds removed (optional)
3 sprigs mint leaves
2 sprigs coriander leaves
Red chilli flakes (optional)
Method
- Place the chopped orange and lime in a bowl with the olive oil and a pinch of salt.
- Pull chicken meat from the bones (remove skin if desired), add to orange/lime dressing and toss.
- Place watermelon, jalapeno, cucumbers, mango and rockmelon in a bowl and toss.
- Add the chicken and citrus, mint and coriander and sprinkle a few red chilli flakes.
Tip: Taste the mix and add a sprinkle of salt if required. The chilli and salt should balance the sweetness of the fruit.
