Post Feast Salad

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

1. Start by pickling the onion, by combining it with the vinegar, sugar and salt and set aside until you’re ready to assemble.
2. If your shredded chicken is looking a little dry or sad, dress it with some olive oil, lemon juice, salt, pepper and some fresh herbs and toss.
3. To make the dressing, combine all ingredients in a small bowl and season to taste.
4. Place a fry pan on medium heat and cook ham until golden on both sides. Remove and tear into pieces.
5. To assemble the salad, place the lettuce on the bottom of a large, shallow bowl or plate, adding each ingredient into sections of the platter. 
6. Dress with pickled onion, dressing and fresh herbs.