No one wants to cook every day. Even when I was working on Vegie Smugglers full time, I would still find myself out of time and searching the supermarket for easy last-minute dinners.
Now I’m back in the workforce part-time, with the added issue of kid’s commitments right on dinnertime. When I’ve got hungry kids and no dinner plans, I find a trusty ol’ BBQ chook can come to the rescue.
And really, it’s one of the better take away options. But just don’t just eat it as is – the greasy mass that stews away in those creepy bags isn’t so enticing, anyway.
Chuck away any stuffing (I think the supermarket ones are nearly inedible). Toss most of the skin – although if you’re end-of-the-day starving, I DARE you to resist it entirely. Shred up the meat and do something creative with it.
When the kids were younger it was meat and salad with mayo in wraps. Then for a while I’d knock up a quick Portuguese-style chicken & rice soup. But these days we make this Asian-style salad. It’s full of the crunchy vegies that my kids enjoy and I put them to work on it, so they learn how to make something and it’s on the table within 15 minutes. Plus, Mr VS & I can pop on a tonne of coriander and chilli and have something adult-tasty.
BBQ chicken asian salad
1 BBQ chicken
Handful green beans
Handful snow peas
125g can corn kernels
1 carrot, finely shredded or grated
Juice of 1 lime
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp oil (grapeseed or avocado)
To serve (all optional): peanuts, coriander, mint & sweet chilli sauce
While you shred the chicken, put the kids to work, washing then top and tailing the beans and snow peas. They can practise their chopping skills – cutting each into 3-4 pieces and tossing them into a salad bowl. They can also tip in the drained corn and
play with add in the bean sprouts.
You might want to shred the carrot yourself. Add it and the chicken into a large bowl. Mix the dressing ingredients together well then tip over and mix through.
Serves 2 adults & 2 kids