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.
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.