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.
A Wee Bit of Cooking 
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
Love ur blogs & recipes….keep u the good work! 🙂 thnx
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!