A great vehicle for leftover roast chicken, starring two easy dressings
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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This salad is ‘double dressed’, first in a light dressing, then the carrot-miso-ginger dressing is spooned on top (the latter just doesn’t look good when it’s all tossed together). The carrot dressing is great (and is pretty healthy too) – one to keep for other salads as well.
It’s much better to buy a whole roasted chicken for this than to use packets of already sliced chicken. I know the ingredients list is long, but the most demanding thing in this recipe is getting everything on to your kitchen counter. After that, it’s a doddle. Don’t assemble this salad until you want to serve it.
Overview
Cook time
20 mins
Serves
4
Ingredients
- 225g roast chicken, cut into thin strips (use only white flesh), seasoned
- 6 radishes, sliced wafer thin (soak them for 15 minutes in very cold water to crisp them before you slice them)
- 135g sugar snaps, sliced in 3 along their length
- ¼ red cabbage, shredded (about 155g)
- 20g pea shoots
- 10g chopped cashew nuts
- 1 green chilli, halved, deseeded and very finely chopped (optional)
- 1½ tbsp rice vinegar
- 4 tbsp groundnut oil
- ½-1 tsp honey
- 2 tsp toasted black sesame seeds
For the dressing
- 2 carrots, peeled and diced
- ½ small garlic clove, chopped
- 1½ tbsp white miso
- 2cm square piece of ginger, peeled and sliced
- 60ml rice vinegar
- 60ml groundnut oil
- 1½ tsp honey
- Good pinch of ground cayenne
- Good squeeze of lime juice
- 1 tsp toasted sesame oil
Method
Step
Make the carrot dressing. Put 2 peeled and diced carrots into a blender with ½ small chopped garlic clove, 1½ tbsp white miso, a peeled and sliced 2cm square piece of ginger, 60ml rice vinegar, 60ml groundnut oil, 1½ tsp honey, a good pinch of ground cayenne, a good squeeze of lime juice, 1 tsp toasted sesame oil and 50ml water. Whizz until smooth. It should have the consistency of double cream, so add a bit more water if you need to. Taste for seasoning and set aside.
Step
Put 225g sliced roast chicken, 6 sliced radishes, 135g sugar snaps (sliced lengthways into thirds), ¼ shredded red cabbage, 20g pea shoots, 10g chopped cashew nuts and 1 deseeded and very finely chopped green chilli (if using) into a broad shallow serving bowl.
Step
Mix together 1½ tbsp rice vinegar, 4 tbsp groundnut oil, ½-1 tsp honey and some salt and pepper. Whisk with a fork and taste for seasoning.
Step
Toss this into the salad, then spoon over some carrot dressing (only as much as looks good – offer the rest in a jug).
Step
Sprinkle with 2 tsp toasted black sesame seeds and serve immediately.