Roast vegetable and chicken salad

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Roast vegetable and chicken salad

A great dish for lunch or dinner; make extra and take as a packed lunch the next day.

Serves 4

2 cups spinach leaves
1 cup cooked diced kumara, pumpkin or potato
1 cup shredded cooked chicken
12 cherry tomatoes, halved
¼ cup yoghurt
2-3 sprigs mint leaves, for garnish

Arrange spinach leaves, kumara, chicken and tomatoes in a serving dish.
Spoon over yogurt, garnish with mint leaves and serve.

Left image: Roast vegetable and chicken salad
Right image: Beetroot and pumpkin salad

Nutrition Information Panel

Per Serving [4 Serves]
Energy 693 kJ
Protein 13g
Total fat
– saturated fat
– sugars
Fibre 7.9g
Gluten 0g
Sodium 147g
Gluten Free