I may have mentioned before my love for the late Sheila Lukins’ USA Cookbook. Her chilli chicken salad is a delicious way of using up turkey or chicken from your left over holiday meal!

INGREDIENTS

• Half cup mayonnaise
• Half cup sour cream
• 2 tbsp lime juice
• 1 red chilli, finely chopped
• 1/2 tsp orange zest
• 1/4 tsp chilli powder
• 1/8 tsp cumin
• 4 cups shredded chicken or turkey
• One diced red pepper
• One diced green pepper
• 10 pitted black olives
• 2 finely sliced spring onions
• 2 tbsp chopped coriander
• Bed of lettuce
• Cayenne pepper (for dusting)
• 1 avocado, sliced
• Bunch red grapes

METHOD

• In a bowl, mix together everything from the mayonnaise to the cumin.
• Add in the rest of the ingredients down to the spring onion.
• Lay the salad on your bed of lettuce, and dust with cayenne pepper, and sprinkle with the coriander.
• Serve with the avocado and red grapes.

Creamy, zingy, spicy… this is not leftover chicken as you know it!