Let's say you've cooked — or acquired (no judgement) — a roast chicken. Now what? Adding crunchy almonds and sweet dates, plus a punchy dressing, helps stretch a small chicken a little bit further. If you have any leftover roast kūmara, feel free to add that.
Prep time: 10 minutes. Cook time: nil.
Ingredients
1 small to medium | cooked chicken (or ½ a large one) |
¾ cup | roasted almonds, roughly chopped |
¾ cup | dates, halved |
5–6 big handfuls | baby salad leaves |
1 handful | fresh coriander leaves, roughly chopped |
For the dressing
1 small clove | garlic, peeled and crushed to a paste with ½ tsp salt |
½ tsp | hot curry powder |
¼ tsp | honey |
2 Tbsp | freshly squeezed lemon juice |
3½ Tbsp | extra virgin olive oil |
Directions
- Make the dressing first. Put the garlic paste, curry powder, honey and lemon juice in a bowl and whisk to combine. Add the oil and whisk again until emulsified. Set aside.
- Cut the chicken into small chunks, discarding any bones (or save them for stock) or fatty pieces of skin. Put the chicken in a bowl and toss with 2 tablespoons of the dressing.
- Put the salad leaves in a serving bowl, then add the chicken, almonds and dates. Pour over the remaining dressing and toss gently. Scatter over the coriander, and serve.
![](https://www.nzherald.co.nz/resizer/v2/ZF7DE6D2LZLKDSOEPUGQOO4YQA.jpg?auth=73612b9feec41d816eca8862a97cb289a1e42f3637af045400fa518384aa1479&width=16&height=20&quality=70&smart=true)
Edited extract from Homecooked by Lucy Corry. Photography Carolyn Robertson. Published by Penguin. RRP $55.