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Leftover roast chicken salad with citrus soy dressing

Name: Leftover roast chicken salad with citrus soy dressing
Yield: 1
Ingredients: ½ cup Edamame beans; 1 Lebanese cucumber, small; 2 Baby radishes; 1 Spring onion; 1 Celery stalk; 1 handful Watercress; 1 cup Roast chicken, leftover, shredded or sliced (Main); 1 dash Salad dressing, use the citrus soy dressing below; 1 handful Coriander leaves, roughly chopped; 1 handful Fresh mint, torn; 3 Tbsp Soy sauce; 2 tsp Sesame oil; 1 Tbsp Lemon juice; 2 Tbsp Fresh lime juice; 1 tsp Brown sugar; 1 clove Minced garlic, small; 1 tsp Fresh ginger, minced; 1 tsp Toasted sesame seeds

for 1 people

Tamara West

Nadia Lim

Food writer and author

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Make this salad using leftovers from a roast.

½ cup	Edamame beans
1	Lebanese cucumber, small
2	Baby radishes
1	Spring onion
1	Celery stalk
1 handful	Watercress
1 cup	Roast chicken, leftover, shredded or sliced (Main)
1 dash	Salad dressing, use the citrus soy dressing below
1 handful	Coriander leaves, roughly chopped
1 handful	Fresh mint, torn

3 Tbsp	Soy sauce
2 tsp	Sesame oil
1 Tbsp	Lemon juice
2 Tbsp	Fresh lime juice
1 tsp	Brown sugar
1 clove	Minced garlic, small
1 tsp	Fresh ginger, minced
1 tsp	Toasted sesame seeds

For the citrus soy dressing, whisk all ingredients together.
For the salad, quickly cook edamame beans in boiling water, drain and refresh in cold water.
Thinly slice cucumber, radishes, spring onion and celery.
Toss with watercress, leftover roast chicken and citrus soy dressing. Finish with coriander leaves and mint leaves.