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 