By far one of my favourite dishes and best of all it takes very little effort and it’s really easy to make.

My first memory of this dish was my mother sitting at the kitchen table shredding a cooked whole chicken with her fingers while gossiping with my grandma and aunts. It’s an absolutely perfect dish to have during Summer when it’s just too hot to cook.

Normally I would cook a “mature” (old) chicken for this recipe, which you can normally find in the frozen aisle in a Chinese supermarket. A mature chicken might not be the best if you want a lot of meat but from a flavour perspective, it has no comparison. Normally I’m not a Chicken lover but there is something about a cooked mature chicken that makes me nostalgic and think of home. It is basically chicken but better, be warned though, because it is matured the meat itself can be chewy and stringy since there isn’t much of it. If you would like me to write a post on how to cook the chicken, let me know in the comments.

However, if you are feeling lazy (no judgement, we all have days when we just want things to be easy), you can simply get one of those rotisserie type chicken from any supermarket, just make sure you don’t add the skin as it will ruin the flavour. If you live in France, you have a wonderful cooked smoked chicken that goes wonderfully with this recipe.

What you will need:

• Half a Cooked Chicken
• 2/3 cloves of garlic (depending on personal preference)
• English mustard
• 2 Spring Onions
• Half a cucumber
• salt & pepper

First crush the garlic and leave to one side, then chop the head and tail off both spring onions and chop both on the diagonal. With the half cucumber, slice it down the middle and scoop out the seeds (if you don’t your salad is going to end up being soggy), once that is done you’ll need to chop the cucumber relatively thinly. My mum tends to chop both the spring onions and the cucumbers on the diagonal but I suspect that is more for aesthetics. Put aside.

Shred the cooked chicken (if you have boiled it then wait until it has cooled down), simply pull the meat off the bone and pull the meat apart until it’s all shredded and put into a large bowl. Mix in the cucumber and spring onions and lastly the garlic. Mix together and add salt & pepper to taste. Once that is done, add the English mustard, personally I like to add about a tablespoon but really add as much or as little as you like. Mix thoroughly and it’s ready! If you’re like me and your palate leans more towards sour, you can add a touch of any vinegar to the salad, I love the slight sweetness of Rice vinager.

Bon Appetit!