This week's roast dinner leftovers were a bit sparse for a family of five - the sum total of the meat was two chicken thighs and a tiny bit of breast meat ! - so I decided to use them up as a light Sunday evening meal. As I'm still clearing out my spice rack, I went for spicy chicken which worked really well.
Spicy Chicken Salad Pitta
leftover roast chicken meat (equivalent of about two thighs)
1tbsp lemon-infused olive oil (or olive oil + a squirt of lemon juice)
1 tbsp light mayonnaise
2tbsp spices of your choice (I used cumin, berberé, garlic granules and Mapuche chilli but curry powder would do just fine)
a handful of cherry tomatoes
a few crispy lettuce leaves
a few tbsp tapenade
Remove the chicken from the bone into a bowl, drizzle with lemon-infused olive oil and toss. Sprinkle with spices and toss again. Add the mayonnaise to help bind it all together. Taste and adjust seasoning.
Finely chop the salad ingredients. Mix in to the chicken.
Sprinkle the pittas with a little water then put under the grill for a few minutes on each side until warmed through. Working quickly, slice them in half, press them open and spread each side with a teaspoon of tapenade.
Stuff each pitta half with the chicken/salad mixture and eat immediately.
This used up the leftover roast chicken from the Sunday roast and also one of the jars on my spice rack so I'm adding it to this month's #KitchenClearout linky.