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Chicken & squash salad
Chicken & squash salad
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Total Time:
1 hour 10 minutes
Christmas leftover salad: chicken, vegetables, and stuffing combined for a fresh and satisfying meal.
Ingredients:
  • 1 butternut squash (1.2kg)
  • 1 tablespoon coriander seeds
  • 1 dried red chilli
  • ½ tablespoon dried oregano
  • olive oil
  • 1 x 400g tin of chickpeas
  • 1 pinch of ground cumin
  • 1 lemon
  • extra virgin olive oil
  • 1 small ciabatta
  • 1 clove of garlic
  • 1 soft round lettuce
  • 2 handfuls of rocket
  • 2 handfuls of free-range roast chicken
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • leftover stuffing
Instructions:
  • Make sure the oven is preheated to 200ºC/400ºF/gas 6. Halve the butternut squash lengthwise, scoop out and save the seeds. Cut the squash into wedges and place them on a baking tray, skin-side down. Crush coriander seeds and dried chili in a mortar and pestle, then mix in oregano, salt, and pepper. Drizzle olive oil over the squash and sprinkle on the spice mix. Roast in the oven for 45 minutes until tender. Dry the chickpeas and squash seeds. Combine them with olive oil, salt, pepper, and cumin in a bowl. Cook in a frying pan until golden, then set aside to cool. Make the dressing by shaking lemon juice, extra virgin olive oil, salt, and pepper in a jar. Toast ciabatta slices on a griddle until golden, then rub with garlic and top with leftover stuffing. Combine shredded chicken, lettuce, rocket, chickpeas, seeds, and roasted squash in a bowl. Drizzle dressing over the salad and toss gently. Transfer to a platter and sprinkle with remaining seeds. Drizzle ciabatta with olive oil, sprinkle with parsley, and serve with the salad.

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