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.)
Course Main Course, Salad
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Eb Gargano
Leftover Chicken, Kale, Quinoa and Pumpkin Salad
400gpumpkin or butternut squashcut into 1 cm cubes
Salt and pepper to taste
100gkalehard stalks removed
300-500gcooked chickenshredded or cut into 1 cm cubes
Honey, Mustard and Cider Vinegar Dressing
4tablespoonscider vinegar(or lemon juice, or white wine vinegar)
Preheat your oven to 220C / 200C / gas mark 7 / 425F.
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.
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.
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.
Add the quinoa, chicken and cooled butternut squash to the kale and stir to combine.
Serve straight away or place in boxes in the fridge for lunches.
Nutrition information is approximate and meant as a guideline only.