How to make Roast chicken salad using leftovers Recipe - Better Homes & Gardens Australia

Ingredients

• Buttermilk curd
• 600ml carton buttermilk (unopened)
• Finely grated zest of 1 lemon
• 1 Tbsp olive oil
• Dressing
• 100ml extra virgin olive oil
• Juice of 1 lemon
• 1 Tbsp dijon mustard
• Sea-salt flakes and freshly ground black pepper, to taste
• Croutons
• 100g butter, chopped
• 1 clove garlic, smashed
• 4 slices stale sourdough bread, cut into 2cm pieces
• Leftovers (your amounts can vary)
• 1/2 cooked chicken (or any cold meat), chopped in 2cm pieces
• 3 roasted carrots, chopped in 2cm pieces
• 2 roasted onions (roasted in skin), halved and peeled
• 1 roasted lemon, halved
• 4 roasted potatoes, chopped in 2cm pieces
• To serve
• 2 Tbsp capers
• 1/2 bunch flat-leaf parsley, chopped
• 1/2 bunch mint, chopped