How to make roast chicken salad with peaches and fresh herbs

When it’s hot, leftovers are a godsend

(Julia Platt Leonard)

Leftover roast chicken is a gift, especially during the summer when simply thinking about turning on the oven can make you hot.

True, leftovers are a rare treat as seconds turn into thirds, and suddenly the bones have been picked clean.

But when you do have leftover chicken, it’s the ideal start for a salad.

Skip a heavy mayonnaise-based dressing and go for something tart instead. Pomegranate molasses has the perfect hit of tartness with sweetness to mellow it out.

Combine with oil and lime juice for a summery dressing for shredded chicken. Peaches are at their best now, so add thin slices along with handfuls of fresh herbs.

Watercress adds a nice peppery bite, but rocket would do well too.

Roast chicken salad with peaches and fresh herbs

Serves 4

350g roast chicken
1-2 peaches, depending on the size
125g watercress
30g mixed fresh herb leaves (parsley, coriander, chervil, tarragon, mint, basil)
25g toasted pine nuts

Dressing

2 tbsp pomegranate molasses
2 tbsp lime juice
4 tbsp olive oil
Salt and pepper

To make the dressing, whisk together the pomegranate molasses, lime juice and olive oil. Season with salt and pepper and set aside.

For the salad, remove any tough end stalks from the watercress and combine with the fresh herbs. Wash and spin dry in a salad spinner.

Shred the chicken and toss with a bit of the dressing – about a quarter of it. At this point, you can store both the chicken and greens in the refrigerator until ready to serve.

To keep the herbs fresh, wrap them gently in a damp tea towel or towel paper.

To serve, place the greens on a platter. Place the chicken on top of the greens. Slice the peach in half and then into thin wedges and add to the salad.

Garnish with the pine nuts and drizzle the remaining dressing over the top.

@juliapleonard