Leftover Roast Chicken & Squash Salad

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.

10 thoughts on “Leftover Roast Chicken & Squash Salad

  1. 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
    Love ur blogs & recipes….keep u the good work! :) thnx

  2. 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.

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