Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
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[warm chicken and potato salad]
There’s a massive campaign going on in the UK at the moment called Love Food, Hate Waste. This is a concept very close to my heart and one that I am constantly aware of. Although it’s a British campaign, it’s relevant to everyone globally especially when the future of our environment is looking so dire.
It’s about trying to get organised and plan your weekly meals so that you don’t buy too much and have to throw it away. It also focuses on being able to portion your meals correctly so that you don’t have loads of leftovers (that sit in the fridge and then go in the bin). Does anyone find this familiar? Don’t worry, I’m not going to ask for a show of hands!
Buying and cooking the correct amount of food not only saves you money but helps the environment by reducing landfill. I’m compelled to support this campaign because I love lists, I think food should never be wasted and I attack challenges with both hands. Ask anyone who knows me. I’m dedicating a few posts to using up an ingredient which we can all readily buy or easily make; roast chicken.
Last week I bought a roast chicken from Sainsbury’s supermarket because The Bear loves roast chicken sandwiches for lunch; he’s loved them ever since he was a kid. From this one chicken I managed to make all of this:
4 x sandwiches using the breast meat
2 x salads using the back and thigh meat (see pic above and recipe below)
1 litre of chicken stock using the carcass and the wings
For the price of about £4, that’s more than good value for money. Don’t you agree? I’m sharing the recipe for the chicken salad below, and tomorrow I’ll give you the home made chicken stock recipe. Sneak peak: it has a nice little Asian twist.
I wonder if you’ll share with me your leftovers tricks and tips?
Happy cooking, Christie
Warm chicken and potato salad
serves 2 (easily doubled or tripled)
2 tablespoons Greek yoghurt
1 tablespoon mayonnaise
1 teaspoon hot English mustard
2 tablespoons flat leaf parsley, finely chopped
8 new potatoes, whole and unpeeled
2 ripe tomatoes, sliced into wedges
4 big handfuls of salad leaves (I used spinach and rocket)
250g (approximately) roast chicken, shredded
2 tablespoons of pine nuts, toasted
In a large bowl mix together the yoghurt, mayonnaise, mustard and parsley. Season and set aside.
Boil the new potatoes whole and unpeeled for 10-15 minutes or until tender. Drain and allow to cool slightly, then halve, add to the dressing and mix to combine.
Arrange the salad leaves on plates, then top with the tomatoes, potato mixture, shredded chicken and pine nuts. Serve with crusty bread rolls if you like.
Need variations? Try these.
Chicken: Try substituting grilled chicken breast or chicken schnitzel.
Meaty: Grilled rare steak slathered in mustard would work a treat.
Vegie: Top with a baked portabello mushroom or a poached egg.
Don’t forget to vote for me!
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18Comments
Mmm those tomatoes look amazing. Great shot!
Why am I craving a salad now…….?
Beautiful picture. I hate wasting food, too. I would be lost without my extra freezer in the garage!
That looks so delicious! I have to try this. I don’t have hot English mustard so a little Dijon will have to do…
I used to plan a week of meals and shop, but then I realized that life too often gets in the way and meals weren’t being made and food was going to waste. Now I only plan 3 days at a time, that way, if something happens and I don’t cook dinner one night, the groceries are still good for a few more days. This has really helped me!!
This salad sounds wonderful!
That looks good. Look at those vibrant colours! It sounds tasty as well.
Salad looks absolutely divine! Your images are looking pretty good also. What do you do to get such great shots?
Hi Din,
Thank you those tomatoes tasted as good as they looked!
Hey Jude,
Well, get your capable hands into the kitchen girly
Hi Toontz,
An extra freezer – I’m jealous! That would be so handy.
Hi Tangobaby,
Dijon would work perfectly, even grainy mustard would work a treat.
Hi Deborah,
That’s an excellent idea! Planning only a few days at a time is perfect if you don’t have a regular routine. Glad you like the salad – give it a try, it’s delicious.
Hi Kevin,
Thanks, I was very lucky with the light that day.
Hi Kim,
Lots of practice! I never tire of photographing food – luckily hubby is very patient waiting for his meals
I think many people have a problem with portion sizes and we always tend to cook too much = hence the leftovers…
I love the look of that salad though…..
Hi Nina,
I agree, the Love Food Hate Waste website has great tips for measuring portions and recipes for leftover ingredients. Give this salad a try next time you roast a chicken, you won’t regret it!
It’s such a good idea… when I first started meal planning and making leftovers that I knew I’d love for my work-lunches, I started saving so much money—and stopped feeling bad about throwing stuff out!
Hi Robin,
I love taking leftovers for lunch too! I often make dinners that will also make great lunches like pasta or cous cous. The money you save is a bonus, but the best thing is that you know exactly what’s in your lunch – no nasty added preservatives or fats.
We’re all happier when food gets eaten
Hi Jmez,
Right on mate! Enjoy x
That’s funny that you say that about roast chicken because I talked about the same thing on my blog last month (http://hopieskitchen.blogspot.com/2008/04/sunday-roast-chicken.html).
Great minds think alike
Roast chicken is one of my favorite foods and it goes a long way. I’ll have to try your salad next time with the leftovers. It looks absolutely delicious!
I’m a big fan of the leftovers for lunch option too. It’s much healthier, cheaper and yummier than buying lunch most of the time.
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