One of David & I’s favourite dinners at the moment. Perfect for using up those leftovers.
Leftover Roast Chicken & Squash Salad
(Serves 2)
1 squash, cut into 2cm chunks
1 tspn smoked paprika
Salt & pepper
400g tin chickpeas
300g (ish) leftover roast chicken – dark or light – shredded
Big handful of rocket
Yogurt
Coriander
- Preheat the oven to 200 oC. Toss the squash with salt, pepper, olive oil and the smoked paprika. Roast for 30 mins or so until slightly caramelised.
- Drain the chickpeas and tip onto a baking tray. Roast for 10 mins in same oven as squash.
- Toss the chicken, roasted squash and chickpeas with the rocket and a little balsalmic vinegar.
- Serve with yogurt with coriander stirred through.
You’ve combined roast pumpkin , chick peas and rocket …. how can I resist !
Oh my lord, that looks absolutely incredible. I must second what Geraldine said.
Mmmhhh,sounds & looks delish! I LOVE left over roast cluck mind u it doesn’t really last that long! Carving it up is the worst thing! Well u have to make sure it tastes ok now don’t u? Lol
thnx
Love ur blogs & recipes….keep u the good work!
You are speaking my language! I love leftovers!
when leftover looks better than the main meal
i like !!!
I had to look up “rocket” – and I think I found that we call it arugula here.
This salad looks unique and scrumptious, Wendy….I might have to try this one.
This looks delicious! Will definitely try this one!
thank you for sharing!
look and sounds amazing!
Your blog looks great !
Very interesting reading.
Could you please contact me on – scotlandfoodanddrink@gmail.com
I would like to discuss something with you
Many thanks
Ooh sounds perfect! I’m still hankering after that roast chicken, and bought a squash tonight too, so may well be trying this out sooner rather than later!