CHICKEN FOR THE WEEK: Part 3

My Global Pantry is your weekly guide for what to make out of seasonal produce and pantry staples. Mondays are free for everyone - snacks, sides, and easy cooking inspiration. Every Wednesday I share a new full-length weeknight dinner or WFH lunch recipe for PANTRY CLUB members. Join here to unlock every recipe and get a new one for your rotation each week.

Not to be dramatic, but I think this is the best salad I’ve ever made at home. It reminds me of an amped-up Sweetgreen or Chipotle bowl with chicken, avocado, and little pops of sweet yellow corn, all tossed together with a super-green creamy herb dressing. And the best part is that everything we need is already prepped and ready in the fridge.

This is Part 3 of our summer series CHICKEN FOR THE WEEK, where I show you how to roast one chicken and turn it into at least six meals for the days ahead. By this point you should still have a partial roast chicken, two cooked ears of corn, one bare cob, and some herb purée. Today I’ll show you how to turn those leftovers into a cilantro lime chicken salad that you can have for your next couple of lunches.

If you want to start from the beginning, go back to Part 1 & 2 for the full shopping list, the base recipe for cilantro lime roast chicken with sweetcorn, and the first dinner of chicken legs with tomato corn orzo salad.

And don’t forget to save your remaining chicken bones and corn cobs after making this salad, because tomorrow I’ll show you how to turn the rest into chicken and sweetcorn soup.

Chat soon - Susanna

This is a PANTRY CLUB exclusive recipe - if you’re not yet a member, join here to access this recipe and the full archive of weeknight dinners and WFH lunches.

Makes 2+ salads or wraps

2 roasted chicken breasts (from base recipe, sub any other cut of cooked meat)