This aromatic chicken salad is a great way to use leftover chicken. It could make a tasty lunch or a light dinner.

There are lots of interesting flavours and textures. The satay dressing is also lovely with beef.

Sometimes I also add a little coconut milk or cream. The small 100ml can is ideal.

We are lucky to have many excellent chicken producers – a lot of them up my part of the world in Cavan and Monaghan. I am a fan of corn-fed chicken, and I love the great flavour in the thighs and drumsticks. I did this coriander and honey-glazed chicken recipe on the barbecue recently for an online video and it worked very well. You could leave out the seeds and use a spoon of soya sauce or balsamic vinegar instead.

Happy cooking,



Aromatic chicken salad with satay dressing

Serves four to six

2 little gem lettuces

2 carrots, shredded into julienne (long thin strips)

½ cucumber, deseeded and cut into julienne

4 spring onions, trimmed and shredded

20g (¾oz) fresh coriander leaves, chopped

Handful of fresh mint leaves, roughly torn

Juice of 1 lime

1 rotisserie cooked chicken (about 600g (1lb 5oz) once removed from the bone)

2 tsp toasted sesame seeds

For the satay dressing:

3 tbsp peanut butter

2 tbsp boiling water

2 tbsp rapeseed oil

2 tbsp Sriracha chilli sauce

1 tbsp caster sugar

1 tbsp dark soy sauce

2 tsp white wine vinegar

1 tsp balsamic vinegar

  • 1 To make the dressing, place the peanut butter in a bowl and whisk in the boiling water, then add the rest of the ingredients and continue to whisk until you have achieved a thick dressing. Set aside at room temperature until needed.
  • 2 Separate the little gem lettuces into leaves, discarding any damaged outer leaves. Arrange on a large platter. Place the carrots, cucumber and spring onions in a bowl, then add the coriander, mint and lime juice and toss until evenly combined. Add a small mound to each lettuce leaf.
  • 3 Remove any skin from the chicken and finely shred the flesh. Place on top of the crunchy vegetable mixture and drizzle the peanut dressing on top. Sprinkle over the toasted sesame seeds to serve.
  • Coriander and honey-glazed chicken with Shopska salad

    Coriander and honey-glazed chicken with Shopska salad. \ Photography: Claire Nash. Food styling: Janine Kennedy

    Serves four to six

    5 tbsp clear honey

    2 tbsp freshly grated root ginger

    4 tsp coriander seeds, coarsely ground

    4 tsp fennel seeds

    4 chicken thighs

    4 chicken drumsticks

    Sea salt and freshly ground black pepper

    For the Shopska salad:

    3 large ripe tomatoes, cut into cubes

    1 cucumber, cut into cubes

    1 green pepper, cut into cubes

    1 bunch of spring onions, trimmed and roughly chopped

    3 tbsp rapeseed oil

    3 tbsp white wine vinegar

    150g (5oz) feta cheese

    10 black olives

    1 small bunch of fresh flat-leaf parsley, leaves stripped and finely chopped

  • 1 Preheat the oven to 200°C (400°F/gas mark 6).
  • 2 To make the glaze for the chicken, mix together the honey, ginger, coriander and fennel in a small bowl.
  • 3 Heat a heavy-based frying pan until very hot. Season the chicken and place skin side down in the heated frying pan. Cook for two to three minutes, until browned, then turn over and brush with the glaze.
  • 4 Transfer to a baking tray and cook in the preheated oven for a further 30 to 35 minutes, until the chicken is cooked through and tender.
  • 5 Meanwhile, make the Shopska salad. Mix together the tomatoes, cucumber, green pepper and spring onions in a large bowl. Drizzle with the oil and vinegar, tossing to combine, then divide between plates.
  • 6 Crumble over the feta cheese, then scatter over the olives and parsley. Arrange the chicken alongside to serve.