Smashed Cucumber & Chicken Salad

Addicted. The end.

This is a great summery way to use up any leftover roast (or otherwise) chicken from the weekend.

It very much falls into the camp of minimal fuss, midweek lunch. I highly recommend serving alongside some sticky rice or, indeed, stirring some rice through the mixture.

And may I add it’s absolutely delectable, mainly down to the dressing. Just make it and you’ll understand.

FULL RECIPE

Ingredients (serves 2)

250g cooked chicken (or however much leftover chicken you have/want)

1 cucumber

1 head of romaine lettuce

2 spring onions

10g fresh coriander

10g fresh mint leaves

10g fresh thai basil leaves

For the dressing:

2 tbsp tahini

1 tsp chilli oil

1 tbsp chinese black vinegar

1 tbsp light soy sauce

A splash of cold water to loosen

Method:

Start by shredding up the leftover chicken into bitesize pieces - you can cut or just tear with your hands, whatever works for you.

Whisk together all of the dressing ingredients. Tahini can seize up and thicken when you mix it so you can add a splash of cold water to loosen to a nice pourable consistency. Set aside.

For the smashed cucumber element, take a rolling pin or instrument of choice and simply bash the cucumber, then roughly chop into bitesize chunks.

Finely slice the spring onions and cut the romaine lettuce to similar sized pieces to the cucumber and set aside.

Now you’re ready to assemble!

Mix everything into a bowl along with the herbs which I tear in roughly to keep lots of texture and bursts of fragrant flavour.

Make sure the dressing is tossed through evenly then serve up and tuck in!