Leftover roast chicken salad with citrus soy dressing

Tamara West

Make this salad using leftovers from a roast.

Salad

½ cup	Edamame beans
1	Lebanese cucumber, small
2	Baby radishes
1	Spring onion
1	Celery stalk
1 handful	Watercress
1 cup	Roast chicken, leftover, shredded or sliced (Main)
1 dash	Salad dressing, use the citrus soy dressing below
1 handful	Coriander leaves, roughly chopped
1 handful	Fresh mint, torn

Citrus soy dressing

3 Tbsp	Soy sauce
2 tsp	Sesame oil
1 Tbsp	Lemon juice
2 Tbsp	Fresh lime juice
1 tsp	Brown sugar
1 clove	Minced garlic, small
1 tsp	Fresh ginger, minced
1 tsp	Toasted sesame seeds

Directions

1. For the citrus soy dressing, whisk all ingredients together.
2. For the salad, quickly cook edamame beans in boiling water, drain and refresh in cold water.
3. Thinly slice cucumber, radishes, spring onion and celery.
4. Toss with watercress, leftover roast chicken and citrus soy dressing. Finish with coriander leaves and mint leaves.