3 fast feasts with leftover roast chicken

• 2 cups shredded leftover cooked chicken  
• ½ red onion, chopped  
• 2 Tbsp fresh coriander or parsley, chopped  
• ¼ cup BBQ sauce  
• 2 Tbsp sweet chilli sauce  
• Salt and milled pepper 
• 1 lemon, juiced (optional) 
• 2 rolls puff pastry, defrosted  
• 1 cup cheddar or mozzarella cheese, grated  

1. In a large bowl, combine the chicken, red onion, herbs, BBQ sauce and sweet chilli sauce. 
2. Season well and add the lemon juice, if using. 
3. Unroll puff pastry on a lightly floured surface and cut each pastry sheet into 6 triangles. 
4. Place a small bowl (about the size of a teacup) in the centre of a greased and lined baking tray. 
5. Arrange pastry triangles around the bowl. Allow the bases of each one to overlap and make sure the points face outwards. If the points extend past the tray, then trim the pastry as needed. 
6. Arrange and tightly pack the chicken mixture on top of the pastry ring. 
7. Top the chicken with the cheese and remove the bowl from the tray. 
8. Fold the puff pastry over the chicken mixture to enclose the filling.
9. Pinch the seams with a fork and bake for 35–40 minutes or until golden. 
10. Serve while hot with your favourite dipping sauce. 

CHICKEN MAYO RAINBOW SLAW SLIDERS 
Serves: 4

• 1 cup shredded leftover cooked chicken  
• 2 spring onions, sliced  
• 2 Tbsp fresh parsley or chives, chopped  
• ¼ cup mayonnaise  
• 1 tsp Dijon or wholegrain mustard (optional) 
• Salt and milled pepper 
• ¼ cup red cabbage, shredded  
• ¼ cup green cabbage, shredded  
• 1 apple, sliced into matchsticks  
• 1 carrot, peeled and julienned 
• 1 Tbsp olive or canola oil 
• 1 Tbsp fresh parsley or chives, chopped  
• 1 lemon, juiced  
• 4 mini hamburger rolls, toasted  

1. In a large bowl, combine the chicken, spring onion, herbs, mayonnaise and mustard if using. Season well. 
2. In a separate bowl, combine the cabbage, apple, carrot, oil, herbs and lemon juice. Season well. 
3. To assemble, layer the hamburger rolls with the rainbow slaw and then top with a generous amount of the chicken mixture. 
4. Serve the sliders with chips or simply enjoy as is. 

FOR PASTA
3 cups penne or fusilli pasta screws, cooked
2 cups shredded leftover cooked chicken
¼ cup celery, chopped
½ red onion, chopped
¼ cup dried apricots, chopped

FOR DRESSING 

• ¼ cup buttermilk or yoghurt 
• 2 tsp medium curry powder 
• ½ cup chutney  
• 2 Tbsp fresh coriander, chopped  
• Salt and milled pepper 

1. In a large bowl, combine the pasta, chicken, celery, onion and apricots. 
2. In a separate bowl, whisk the buttermilk or yoghurt, curry powder, chutney and coriander. Season well. 
3. Add the dressing to the pasta and mix well. 
4. Serve the pasta salad in bowls garnished with fresh coriander. 

TOP TIP: Any short-cut pasta, like macaroni, will work well here.