Leftover Roast Chicken

Knowing we would have leftovers from yesterday’s roast chicken, I planned this in advance, based on something we ate last year.

Stephen isn’t feeling very well this evening so, since it was just me eating, the temptation to eat something quick and easy was strong. Not wanting to waste the best part of half a chicken, I did the right thing and went ahead with my plan, making a few shortcuts along the way.

Instead of making up a “proper” salsa verde, I just chopped up some mint and parsley, threw that on top of the hot potatoes and asparagus and added some capers (which you can’t see in the picture but were definitely there) and olive oil. While most of the typical salsa verde flavours were there, the dish didn’t come together as well as it would have had all the seasonings been blended together. For the sake of an extra few minutes, it’s definitely worth getting the blender out and doing this properly. It was far from ruined though and much better than the alternative chicken sandwich would have been.

Some lettuce and spring onion would have been a good addition here, as would the pistachio nuts we used last year.