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.

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