CHICKEN & SQUASH SALAD
- Generous handful of green leaves
- 6 olives
- Leftover roast chicken, sliced
- Leftover roast butternut squash
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 serving of salad dressing (I used Stokes Olive and Balsamic dressing)
Put the leaves in a pasta/salad bowl. Sprinkle over the olives, chicken, butternut squash and seeds. Dollop the dressing all over. Tuck in.
It’s Monday. You want a healthy lunch that takes literally seconds to put together. Always have a bag of salad leaves in your fridge and bags of seeds in your cupboard. Then you only need leftovers from a Sunday roast dinner to put on top. The olives were a little extra because they were sat looking at me when I opened the fridge.
I don’t really like eating cold meat so I microwaved the chicken and squash for one minute so they were warm on the salad.
If you’re not having a roast dinner on the weekend but want things in the fridge to make salads like this in the week. Buy packets of pre-cooked sliced chicken for the week. On Sunday, chop up any root vegetables you have, I like squash, carrots, beetroot and sweet potato. Drizzle in oil, season and roast in a hot oven for 30-45 minutes (depends how big the chunks are). Leave to cool and put in a tupperware in the fridge. I would use these for three days after roasted.
Making up a dressing for one feels like more effort than I would like to use and it’s likely I will make too much. Then they sit in a tupperware on my kitchen side for weeks. I am testing out ones I can have sitting in the fridge from the shops. The Stokes bottles look lovely and they sound interesting. This week I went safe and bought a balsamic vinegar one – it’s tangy and mediterranean in flavour.