No matter how much planning goes into feasts during the festive period, there always seems to be leftovers! After a big day or two of eating, you might be opting for something a little lighter so that’s where this salad is absolutely perfect! This recipe is a riff on the classic Cobb Salad and is super versatile. We’ve omitted the blue cheese sauce for a healthier yoghurt, garlic dressing and it’s been paired with leftover shredded chicken, crispy thickly cut ham, roasted corn, potatoes, tomatoes, avo and pickled onion, but you could use anything that’s in your fridge!
Serves 3-4
Ingredients
½ red onion, sliced
1 tbsp caster sugar
½ tsp salt
500g leftover roast turkey or chicken, shredded
300g thickly cut ham
1 head of cos lettuce, washed, roughly chopped
250g cherry tomatoes, halved
1 avocado, sliced
½ red onion, finely sliced into rings
Leftover roast veg - potatoes, pumpkin, corn, carrot
Herbs to serve - we used dill and coriander
Dressing
½ C Greek Yoghurt
2 tbsp pickle juice
Juice half a lemon
1 garlic clove, minced
1 tbsp olive oil
Method