Marinated Peas w/Yesterday’s Roast Chicken, Baby Onions, and Lettuce from Ruffage: A Practical Guide

Name: Marinated Peas w/Yesterday’s Roast Chicken, Baby Onions, and Lettuce from Ruffage: A Practical Guide
Ingredients: ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; ½ cup (120 ml) olive oil, plus more as needed; ½ tsp (3 g) salt; 4 scallions, or 1 small red onion (2 oz | ¼ cup | 55 g), quartered or cut into thin slices; ¼ tsp (1 g) chili flakes; 2 cups (280 g) chicken meat picked from a roast chicken; 2 cups (220 g) shelled peas; 4 sprigs mint, roughly chopped; 1 head (½ lb | 230 g) butter lettuce, leaves separated and torn into large pieces; 2 lemons (3 fl oz | 90 ml), zest and juice

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This is one of my favorite ways to use up leftover roast chicken. I prefer the chicken at room temperature, but it can be served cold or warm as well. The result is a light, chopped salad good for ...

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Ingredients

½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped
½ cup (120 ml) olive oil, plus more as needed
½ tsp (3 g) salt
4 scallions, or 1 small red onion (2 oz | ¼ cup | 55 g), quartered or cut into thin slices
¼ tsp (1 g) chili flakes
2 cups (280 g) chicken meat picked from a roast chicken
2 cups (220 g) shelled peas
4 sprigs mint, roughly chopped
1 head (½ lb | 230 g) butter lettuce, leaves separated and torn into large pieces
2 lemons (3 fl oz | 90 ml), zest and juice