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Leftover Roast Chicken Salad | Gordon Ramsay's Recipes

Gordon Ramsay's Recipes

Leftover Roast Chicken Salad


Gordon Ramsay’s Left Over Roast Chicken Salad

This is a quick recipe which also uses up your leftover chicken from last night (you did eat chicken last night, right?). If you’re going to pack the lunch to go, make sure to store the chicken and watercress in different containers and mix them when you’re ready to eat.

This recipe comes from Gordon Ramsay’s Fast Food which is a wonderful cook book. You can get it on for about $20.

Trim 7oz watercress, removing the stalks, then wash and dry on paper towels. Slice or shred the meat from 1/2 roast chicken.

For the dressing, mix the juice of 1/2 lemon with 6 tbsp extra virgin olive oil, adding any pan juices from the roast chicken and salt and pepper to taste. Toss the chicken in the dressing.

Add the watercress to the chicken just before serving and toss to mix. Serve with lemon wedges on the side and a few chunks of crusty baguette.

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One Comment

  1. Ali Eagle

    I have made this salad quite a few times now. It is absolutely wonderful. So easy to make and good, natural ingredients. Whether to make at home or work lunch, it’s perfect although don’t mix watercress with chicken and dressing until right before serving or watercress goes soggy.

So, what do you think ?