I am a huge fan of utilising leftovers in creative ways. In fact I generally create intentional leftovers to spare my time spent in the kitchen, to make sure keeping on track is as effortless as possible. Cooking extra in the evenings for example either means you will have another lunch or dinner sorted for the next day – or if you’re supper innovative – BOTH! And no, this does not mean eating the same meal three-times-in-a-row! Let me show you how:

  • Night one: make a roast chicken & eat the juicy legs and thighs with a salad or vegetables.
  • Next day lunch: pack a little leftover from dinner, maybe shred the chicken and add in a little quinoa to make a chicken/veg quinoa salad.
  • Night two: make PALEO CHICKEN CAESAR SALAD using the leftover chicken breasts.


2 Roast Chicken Breasts
2 Small Cos Lettuce Heads, washed and cut as desired
2 Free Range Eggs
½ Cup Baby Potatoes
40g Whole Salami (optional)
1 Tablespoon Extra Virgin, Cold Pressed Olive Oil
Pinch Himalayan Rock Salt
Pinch Freshly Ground Black Pepper
4 Anchovy Fillets (optional)

Start off by putting two small pots of water on the stove to boil.
In the meantime, wash, chop and place the lettuce into the bottom of a salad bowl, topped with the shredded roast chicken.

Once the water has come to the boil, carefully add in the eggs and set the timer to boil for 4 – 5 minutes for soft boiled, while adding the potatoes to the other pot to boil until soft. Once the eggs are ready, steep them in cold water to cool and cut the potatoes into thumb-sized “croutons” once cooked until soft and cooled.

Finely chop the salami to create a garnish and place two tablespoons into a pan with the “croutons” along with a tablespoon of olive oil and a pinch of salt and pepper to brown on a medium heat on the stove. Stir often and remove once the potatoes are golden and a little crispy. Add them as the next layer to the salad, along with your (optional) anchovy fillets, that you can chop up if you wish.

Once the eggs are cool, peel and carefully cut them into quarters lengthways to add to the top of the salad.
Finish off your final layer with a garnish of the remainder of the ground salami and the:


¾ Cup Extra Virgin, Cold Pressed Olive Oil
¼ Cup White Wine Vinegar
1 Fresh Lemon, juiced
3 Tablespoons Wholegrain Dijon Mustard
2 Tablespoons Organic Maple Syrup
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Himalayan Rock Salt
3 Anchovy Fillets

Place all the ingredients in the blender until nice and creamy and fully combined.
Decant into a salad dressing server, use what is needed for your salad and store the remainder in the fridge to be used as you wish.

I hope this was helpful and you enjoy the recipe as much as my family and I do!

All my love,
Giorgi xox