The other day I roasted a chicken. Before the chicken I served risotto. With the chicken I served roasted potatoes. There were only 4 guests. Half the chicken was left behind and I had leftovers for the next few days.
The first day we just warmed up the chicken legs and eat it, the second day we wanted something different. So I ventured in preparing a chicken salad. At that point there wasn’t that much chicken left, so I had to create volume with some savoy cabbage and some other nice ingredients, but no mayo!
It turned out very good. BF loved it despite usually hating chicken salads and leftovers. And I felt good eating a relatively healthy version of chicken salad.
- leftover chicken
- 2 thick slices of coppa or other ham
- 2 slices Manchego or other cheese
- 20 cherry tomatoes
- Savoy cabbage or other salad
- 1 stalk celery
- 5 black olives
- extra virgin olive oil
- This is a leftover salad so ingredients and quantities are just an indication. feel free to substitute according to taste and leftovers.
- Dice chicken, ham, cheese, tomatoes and celery.
- Thinly slice cabbage and pit and slice olives.
- Combine all ingredients and dress with a bit of oil, salt and oregano to taste.
- Let rest for 10 minutes or so to allow flavors to mingle and serve.
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