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Chicken & Winter Vegetable Salad

This hearty chicken and winter vegetable salad with chilli and mint yoghurt is a great way of using up any leftover roast chicken and root vegetables from your Sunday lunch!

15 minutes

Prep Time

2

Feeds

This hearty chicken and winter vegetable salad with a chilli and mint yoghurt dressing is a great way of using up any leftover roast chicken!
Chicken & Winter Vegetable Salad

Ingredients

  • Cold leftover roast chicken (we like using the breast, but picked leg meat also works well)
  • Cold leftover roasted root veg (carrot, turnip, parsnip, swede)
  • 50ml Greek yoghurt
  • 20ml maple syrup
  • Pinch of dried chilli flakes
  • Pinch of dried mint
  • Handful of pomegranate seeds
  • 1 small jar of cooked chickpeas
  • Half a lemon
  • Salt

This recipe works great with the leftover chicken from our pot roast chicken dish.

1

Start by either slicing the chicken breast or shredding the leg meat from the bone, set to one side.

2

Rinse the chickpeas and add to the bowl of chicken, along with the roasted roots.

3

Make the dressing by combining the yoghurt, maple syrup, dried mint, chilli and a good squeeze of lemon. Season with salt to taste.

4

Spoon the dressing over the picked chicken, vegetables and chickpeas. Once the chicken and veg are fully dressed, season to taste. You may need to add a pinch of salt or a splash of lemon juice. Transfer to a serving plate and garnish generously with pomegranate seeds.

Ingredients

  • Cold leftover roast chicken (we like using the breast, but picked leg meat also works well)
  • Cold leftover roasted root veg (carrot, turnip, parsnip, swede)
  • 50ml Greek yoghurt
  • 20ml maple syrup
  • Pinch of dried chilli flakes
  • Pinch of dried mint
  • Handful of pomegranate seeds
  • 1 small jar of cooked chickpeas
  • Half a lemon
  • Salt

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