Leftover Chicken, Kale, Quinoa and Pumpkin Salad
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
6 people
-
Calories
431 kcal
-
Course
Main Course, Salad
-
Cuisine
British
Leftover Chicken, Kale, Quinoa and Pumpkin Salad
Report
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.)
Share:
Ingredients
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
Instructions
- 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.
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
24g
(8%)
Protein
15g
(30%)
Fat
31g
(48%)
Saturated Fat
5g
(25%)
Cholesterol
38mg
(13%)
Sodium
281mg
(12%)
Potassium
500mg
(14%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
8795IU
(176%)
Vitamin C
34mg
(38%)
Calcium
72mg
(7%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 281mg | 12% |
| Potassium | 500mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8795IU | 176% |
| Vitamin C | 34mg | 38% |
| Calcium | 72mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Leftover Turkey Fried Rice (The BEST Leftover Turkey Recipe!)
Fusion, Chinese, British
0.0
(0 reviews)
