LOVED-OVERS!

I believe most people, even the least carnivorous of the omnivores, enjoy a nice roast chicken on occasion. Especially after a perfect-poultry-purchase on a sunny Saturday afternoon at the Farmer’s Market. (Delightful company enhances this experience exponentially. Naturally.) 

However, at times the house isn’t brimming with ravenous people ready to devour your every effort. Sometimes it’s the just the two of you, and that chicken isn’t going to eat itself.  It’s much much too large for two people, but you still want your roast chicken, darn it!!

Not a problem. This warm and healthy chicken salad will have you gobbling up the left-overs in an ecstasy of love. So, what’s all the clucking about?

You can have your chick and eat it too.

WARM CHICKEN AND FRESH GREENS SALAD

1 red pepper, sliced

1 yellow pepper, sliced

2 large sweet onion, cut into eighths

Olive oil

Sea salt and freshly ground pepper

Roasted chicken leftovers, torn from bone into bite-size pieces (bring to room temperature)

Drippings from chicken, (supplement with chicken stock if necessary)

Large chunks hearty bread brushed with olive oil (for croutons)

Pine nuts

Several handfuls of hearty greens, eg. spinach, baby kale, arugula

Dark olives, pitted and halved

Celery, diced

Dressing: 

2 tablespoons red wine vinegar

6 tablespoons olive oil

1 large minced garlic clove

Preheat oven to 450 degrees.

Toss peppers and onions with some olive oil and sprinkle with salt and pepper. Place them in a single layer over a large roasting tray. You may need two trays for this.  Roast until a rich brown, about 1/2 hour. Set aside.

Warm the drippings gently in a large skillet. Add the chicken and heat until just barely warmed through. Add chicken stock if it seems too dry. Cover and keep warm.

Place the bread in a baking sheet and bake in the oven until slightly toasty, about 5 minutes. Set aside.

Toast the pine nuts in the oven for a 2-5 minutes. Watch very carefully to prevent burning. Set aside.

Whisk dressing ingredients together with a bit of salt and pepper until emulsified.

Toss the greens, olives and celery together in a large bowl with about half the dressing.

Add the peppers and onions and toss again. 

Top with the chicken and drizzle with enough dressing to moisten. 

Top with pine nuts and croutons. 

And THAT is the story of how Left-Overs become Loved-Overs.