chicken / recipes

How to make a 5* dish using leftover chicken


This delicious chicken and cauliflower recipe is testament that you don’t have to spend a fortune or use outrageous ingredients to create a restaurant-worthy dish. These simple, subtle flavours make up a lovely summer supper that you’ll want to eat again and again.

Sometimes cooking can feel like staring at a blank page – endless possibilities and no idea where to start. The answer – keep it simple. Use only a few ingredients and highlight them in different ways on the plate. By doing this you’ll find you cut down on food waste and start thinking more creatively about even the simplest ingredients.

This recipe uses cauliflower in two ways – a delicious smooth and creamy puree and crispy fried garlic florets. Together with the leftover chicken and simple sweet sugar snap pea salad, this is an elegant dish that definitely passes muster – both on taste and food waste!

CLICK HERE to see this recipe as part of a meal plan.

Prep time: 30 minutes

Serves: 2

1 cooked chicken breast

1/2 cauliflower
50ml chicken stock
1 tbsp butter

100g sugar snap peas
1 clove garlic
2 tbsp olive oil
1 small beetroot
1/2 lemon


Take the half cauliflower and chop it into thirds. Reserve one third and place the rest in a saucepan of boiling water and cook until soft (10 minutes). Once cooked, drain and put into a food processor with 1 tbsp butter and 50ml chicken stock. Blend until smooth. Season with salt.

To make the salad, finely slice the raw sugar snap peas and place in a large bowl. Take the reserved uncooked third of cauliflower and chop it finely. In a small frying pan heat a little olive oil over a medium heat and fry the cauliflower until it begins to colour (3-4 minutes). Add in the finely chopped garlic for the final minute of frying before removing from the heat and adding to the sugar snap peas. Squeeze over the half lemon and 2 tbsp of olive oil. Season with salt and pepper.

Take the leftover chicken breast from the chicken and either heat it gently in a pan with a little olive oil, or serve it cold. Slice into 1cm thick pieces.

Place the puree on the plate first, followed by the chicken and finally the salad. Garnish with thin slices of raw beetroot.


Hazelnuts in the salad for an earthy crunch.

I had some leftover cooked chat potatoes in the fridge (pictured above) which I fried in olive oil and sprinkled with baby thyme leaves.

Have with a cold glass of white wine.




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