When I have any leftover roast chicken, I like to shred it, sprinkle some salt flakes, soak it in freshly squeezed lemon and smother in olive oil to store in the fridge for quick snacking over the next few days. Today was one of those lucky leftover days, as I had been playing with some flatbread dough from a Dan Lepard recipe as well. One of my many flaws is that I have little baking experience – so I won’t copy, or adapt his recipe – but please click through on the link for detail on the dough.
Having leftover chicken and flatbread dough inspired me to this Monday night special. Roll out your dough on a lightly floured surface. Scatter the shredded chicken, chicory and finely sliced radishes. Use a potato peeler to shave off curls of parmesan. Some fresh basil leaves and chives won’t go amiss. Throw in a very hot oven for 10-15mins.
Now the bitter chicory leaves mellow when baked, but I thought I’d whip up a quick buttermilk style dressing to bring it all together. To 100ml of milk add a tablespoon of lemon juice – and you have homemade buttermilk. Scoop in 2 tablespoons of mayonnaise to thicken it up and a good heaped tablespoon of Dijon mustard. Add a teaspoon of paprika. Season with salt and pepper and taste. If it needs to be thicker you can squeeze in more mayonnaise – but be careful not to overpower the balance – you could also add a spoonful of thick Greek yoghurt to whisk in.
Take the flatbread out when golden (start checking after 10 mins depending on your own ovens personality). Generously scatter the buttermilk dressing over the bread, and serve the remainder in a little dipping bowl.