Leftover BBQ Chook Salad
You know those nights when you really can’t be bothered to cook but you have a family of hungry faces glaring at you as though they haven’t been fed a proper meal in their lives? I know my two-year-old would happily order a pizza on those occasions, or any night really, but as tempting as it is, I try and keep takeaway for those special nights where I really, really can’t be bothered to cook!
My can’t be bothered go to is a BBQ chook. Hubby can pick it up on the way home from work and I can toss together a salad, or maybe some homemade chips, to serve with it. That’s dinner done! But unless you have teenage boys in the house, you are unlikely to finish it with one meal.
As a kid, my mum always made a dish called “chicken goo” with her leftover chook. It was a combo of corn soup mix, onion, pineapple, leftover chook and served on rice. The name didn’t add much to the appeal but let’s just say it wasn’t my favourite dish. As much as my dogs would give their right paw for some chicken in their dinner bowl, I prefer to be a bit creative with my leftovers and that’s why I cam up with this simple recipe. It is fresh, easy and delicious!
Serves 3 as a main meal or more as a side dish
1 ½ cups quinoa
300g leftover BBQ chicken
1 cup sultanas
juice and rind of 1 orange
juice and rind of 1 lime
2 tbsp olive oil
¼ cup flaked almonds
Cook the quinoa following the packet instructions. Set aside to cool when cooked.
Shred the chicken into smaller pieces or chop into 1cm cubes. Add all the ingredients, except the flaked almonds into a bowl and stir well to combine.
Serve onto plates and sprinkle with the almonds.
Sara Keli is the Editor and Chief Kid at Kid Magazine. She lives in Sydney with her husband, their two-year-old daughter plus two dogs and a cat. When she isn’t writing, designing, blogging and creating, Sara can be found on the back deck playing in the sunshine with her family or seeking refuge in the kitchen where she loves to cook.