Leftover chicken salad with quick pickle recipe Recipe - Better Homes & Gardens Australia

Name: Leftover chicken salad with quick pickle recipe Recipe - Better Homes & Gardens Australia
Ingredients: 2 leftover cooked chicken breasts, skin on, shredded; 1 leftover cooked chicken leg, skin on, shredded; 2 cups Asian-style herbs (try thai basil, Vietnamese mint, coriander and/or mint); 1 green oak lettuce, leaves separated; 2 Tbsp crispy fried shallots; ¼ cup roasted salted peanuts; Quick pickle; 2 lebanese cucumbers, sliced lengthways into quarters, chopped into small pieces; ½ long red chilli; 2 Tbsp rice wine vinegar; ¾ tsp salt; 1 tsp sugar; Dressing; 2 Tbsp lime juice; 4 Tbsp lemon juice; 4 Tbsp caster sugar; 3 Tbsp fish sauce; 1 Tbsp dried chilli flakes or 2 long red chillies, finely chopped

www.bhg.com.au

Have a leftover roast chicken sitting in the fridge? Yes, you could make sandwiches but how about a simple salad with a quick pickle instead.

View full recipe on www.bhg.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.

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Ingredients

2 leftover cooked chicken breasts, skin on, shredded
1 leftover cooked chicken leg, skin on, shredded
2 cups Asian-style herbs (try thai basil, Vietnamese mint, coriander and/or mint)
1 green oak lettuce, leaves separated
2 Tbsp crispy fried shallots
¼ cup roasted salted peanuts
Quick pickle
2 lebanese cucumbers, sliced lengthways into quarters, chopped into small pieces
½ long red chilli
2 Tbsp rice wine vinegar
¾ tsp salt
1 tsp sugar
Dressing
2 Tbsp lime juice
4 Tbsp lemon juice
4 Tbsp caster sugar
3 Tbsp fish sauce
1 Tbsp dried chilli flakes or 2 long red chillies, finely chopped