Carb Conscious Archives

Leftovers recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Thai cucumber pickle, chicken and rice noodle salad

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the chicken and noodles:

400 g free-range chicken fillets, skinned
2 cups chicken broth or stock
125 g thin rice noodles

For the Thai cucumber pickle, mix together:

3 T sugar
1½ t salt
2/3 cup rice vinegar
2 fresh chillies, finely chopped
12 spring or salad onions, finely chopped
1 crisp cucumber, diced
1/4 cup fresh coriander leaves
1 small crisp lettuce, shredded, for serving
coriander leaves, for serving

Method

Trim the chicken if necessary and wash well. Bring the broth or stock to the boil. Add the chicken, cover and turn off the heat. Leave the chicken to cool in the broth, then remove and bring the broth to the boil again.

Snip the noodles into smaller, more manageable pieces and stir them into the boiling broth. Cover, turn off the heat and leave to cool.

Shred the chicken, using two forks, and mix with the noodles and cucumber pickle. Check seasoning.

Serve the salad on a base of shredded lettuce. Add some coriander leaves and pass around the limes.

Cook’s tip: Thinly sliced radishes or avocado can also be added to this meal.

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Thai cucumber pickle, chicken and rice noodle salad

Thai cucumber pickle, chicken and rice noodle salad

Ingredients

Method