SLOPPY CHICKEN GOO

We often have leftover chicken after a Sunday roast, or indeed partridge, and this recipe came out of the boredom of always making stir fry or chicken sandwiches with the leftovers. It’s a recipe that offers alternatives depending on people’s tastes, and that can easily be developed by adding other favourite bits – and if you do, please let me know!

I eat it with a tossed green salad and a few Ryvita slices, or with some steamed warm broccoli (the mix of hot and cold is fabulous), or stuffed with a few lettuce leaves in toasted pita bread, but you could even stuff a jacket potato with it if that’s what you fancy.

And I’ll admit it now… sometimes I roast a chicken or a partridge just to be able to make this… decadence!


Ingredients:
Cold Roast Chicken or Partridge – torn in chunks.
Chopped spring onion, or for those who like more bite: thinly sliced red onions. Or both.
Dill, or Tarragon (but never both!) – have to be fresh not freeze dried
Lemon juice
Mayonnaise
Thick Greek Yoghurt
Salt and black pepper

How to:
Tear the chicken from the bones in bite sized chunks and place in a big bowl
Add the chopped spring onion/onion.
Add the herbs – I like to tear the leaves off rather than chop them – it looks nicer and tastes better.
Squeeze over lemon juice, quite a substantial amount (but you can always add later to taste)
Dollop over mayo and greek yoghurt. It’s supposed to bind the mix, not leave the chicken floating in it, so do this bit by bit. Some people may like this with mayo only, but I find that far too greasy, not to mention vein clogging and fattening, and I like the sting from the yoghurt in the mix.
Mix it up, and add salt and pepper to taste.
I like to chill it in the fridge for at least an hour before eating, to allow the lemon juice and herbs to penetrate the chicken.

Eat with gusto.