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Tumble this mixture over the chicken salad and mix well to combine. (This can be made in advance and kept refrigerated.) Cut open the buns and place a heaped tablespoon full of the chicken salad ...

Bold flavours in the peanut dressing match the bright colours of this salad. It’s a fabulous way to transform leftover roast chicken into a high protein, quick, easy and nutritious midweek meal.

Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Heat a frying pan ...