This salad was a real winner. It was a great way to use leftover chicken
schnitzel.
Ingredients:
Leftover crumbed chicken
Oil/butter
Sherry
Orzo – a cup
Stock
Fish sauce or salt
Pepper
Celery stick
Radish
Cherry tomatoes
De-seeded cucumber
Method
Heat your mixture of oil and butter in a pan and then
add your orzo and fry it off for a minute or two.
Add your stock – I used a pork and celery one I made
recently. I didn't bother to heat the
stock first – orzo is a pasta not a rice.
Season with your fish sauce and pepper.
(If your stock has salt in it, be careful not to make it too salty)
Let it cook until the orzo is tender – about 15 minutes
or so and let it cool.
When still warm but not hot add the other ingredients
and serve. Check for seasoning right at
the end to see if more salt or pepper is needed.
This 'salad' got a firm seal of approval from the
better half.
It seems I've always got some left-over chicken to use up, and this is perfect, as the other ingredients are pretty much staples.
ReplyDeleteYummy! Looks good! I never thought of using fish sauce like that to season the pasta as it cooks.
ReplyDeleteIt looks easy and tasty!
ReplyDeleteAloha, Deb--Kahakai Kitchen
I'm always looking for leftover chicken recipes. I will definitely try this one!
ReplyDeleteI'm with everyone else -- always looking for new ways to use up the last of the roast chicken. I like this with it's colorful veggies.
ReplyDeleteAlways great to find good leftover recipes.
ReplyDeleteI will definitely be making this for my lunch.
ReplyDeleteMy fish sauce is new -- this sounds like a good way to test it more.
ReplyDeletebest... mae at maefood.blogspot.com
Yummy! That,s perfect for tonight's dinner.
ReplyDelete