Spicing up leftovers
Roast chicken gets a second outing in this quick and tasty dish
LEFTOVER roast chicken is ideal for this delicious, quick salad. With slices of fried pumpkin and a tangy raspberry dressing it is a perfect addition to your summer table. Vinaigrette is basically a salad dressing usually with equal parts of oil and vinegar, although you can make many substitutions and flavours using herbs, mustards and different oils and vinegars.
A vinaigrette is a great way of bringing spices, herbs and fruits into your salads, poured over steamed vegetables or used for marinating before barbecuing
When shredding your roast chicken be sure to cover it well in the fridge and eat it within three days after purchase. Alternatively, wrap it in plastic and freeze it, making it a handy and healthy protein addition to soups, pasta and salads.
Boil up the roasted chicken frame with carrots, onions and celery and season it with peppercorns and parsley for a delicious stock.
Roast chicken, cinnamon fried pumpkin, and spinach salad with raspberry vinaigrette
INGREDIENTS: ◗ 800g jap pumpkin, peeled and sliced into 2-3mm thick slices ◗ 3 tbs olive oil ◗ ½ tsp cinnamon ◗ 1⁄ cup 2 walnut pieces ◗ 500g shredded roast chicken ◗ 100g spinach and rocket salad mix ◗ 100g goats cheese ◗ 200g fresh raspberries ◗ 3 tbs olive oil ◗ 3 tbs apple cider vinegar ◗ 2 tsp maple syrup
METHOD: Heat a frypan over moderate temperature and add the oil. Fry the slices of pumpkin for 2-3 minutes on each side, sprinkling them with a little cinnamon and cook until golden. Set aside on the plate.
Layer the cooked sliced pumpkin on a platter, top with the shredded cooked chicken, walnut pieces, the spinach and rocket and crumble in the goats cheese.
For the vinaigrette, smash 50g of the raspberries into a bowl and add the olive oil, vinegar and the maple syrup. Season with salt and pepper and stir.
Pour this over the salad and garnish the salad with the remainder of the raspberries.
SUBSTITUTE: Fresh berries are always best, but when they are out of season frozen are an adequate addition and also come in handy for baking, smoothies and cooking.
A perfect salad that uses up your leftover roast chicken, this will also work with sliced roast lamb or turkey, even ham would be perfect.
Strawberries and blueberries make a delicious tang to the salad as well as adding some wonderful colour and health benefits.
Roast chicken, cinnamon fried pumpkin, and spinach salad with raspberry vinaigrette.