Leftover Chicken, Kale, Quinoa and Pumpkin Salad
5 from 4 votes

Leftover Chicken, Kale, Quinoa and Pumpkin Salad

Delicious, easy and healthy, this Chicken, Kale, Quinoa and Pumpkin Salad is the perfect way to use up leftover chicken and makes an excellent lunch – you will be the envy of all your colleagues when you turn up at the office with this. No pumpkin? Don’t worry - this can easily be made with butternut squash too! (Serves 4-6, depending on appetite.)

Recipe Type Main Course, Salad
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serves 6 people
Calories 431 kcal
Author Eb Gargano


Leftover Chicken, Kale, Quinoa and Pumpkin Salad

  • 400 g pumpkin or butternut squash cut into 1 cm cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 100 g kale hard stalks removed
  • 300-500 g cooked chicken shredded or cut into 1 cm cubes
  • 250 g cooked quinoa

Honey, Mustard and Cider Vinegar Dressing

  • 4 teaspoons wholegrain mustard
  • 4 tablespoons cider vinegar (or lemon juice, or white wine vinegar)
  • 8 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • ½ teaspoon salt
  • Black pepper to taste


  1. Preheat your oven to 220C / 200C / gas mark 7 / 425F.

  2. Place the pumpkin/squash in a roasting tray and drizzle over 2 tablespoons of oil, ½ a teaspoon of salt and a few twists of black pepper. Toss the pumpkin/squash in the oil and seasoning and place in the preheated oven for 20 minutes. Allow to cool for 5-10 minutes before adding to the salad.
  3. Meanwhile, mix together the dressing ingredients. Simply place all the dressing ingredients into a clean jam jar, screw on the lid and shake until everything is combined.
  4. Put the kale in a large bowl and pour over the dressing. Massage the dressing into the kale for about a minute, or until it feels like the kale has ‘softened’ and is more like the texture of lightly cooked kale.
  5. Add the quinoa, chicken and cooled butternut squash to the kale and stir to combine.
  6. Serve straight away or place in boxes in the fridge for lunches.


Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Leftover Chicken, Kale, Quinoa and Pumpkin Salad
Amount Per Serving
Calories 431 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 38mg13%
Sodium 281mg12%
Potassium 500mg14%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 7g8%
Protein 15g30%
Vitamin A 8795IU176%
Vitamin C 34mg41%
Calcium 72mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.