The best part about a roast chicken (or in our case a hen), is that the leftovers can be used in a trillion different ways: sandwiches, wraps, soups, fried rice, the list goes on and on. This past weekend I ended up eating too much meat and not enough vegetables, so I'm thinking that a salad sounds fantastic. One of my favorite things is a simple, light salad (or salad wrap) and right now I'm totally obsessed with Belgian endives. So when I stumbled across this recipe for Belgian Endive, Chicken and Citrus Salad, I knew I'd found the perfect recipe for the leftover cornish hen. To check out the recipe (and we're talking simple, low-cal and delicious), read more
Just replace the chicken breast in the recipe with any leftover meat from yesterday's cornish hen.
1 leftover chicken breast
1 small Belgian endive
1 navel orange
1 pink grapefruit
2 leaves butter lettuce
1/2 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar or honey
Pinch of chili powder
Salt and pepper
1. Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
2. With a paring knife, remove peel and pith from orange and grapefruit. Using the paring knife, remove pulp segments from membranes (do not discard membranes). Toss citrus segments with endive and arrange over butter lettuce leaves. Top with sliced chicken.
3. Squeeze orange and grapefruit membranes into a small bowl to extract remaining juice. Add vinegar, oil, agave or honey, and chili powder; whisk and season with salt and pepper. Pour dressing over chicken and salad.