Leftover Chicken, Kale, Quinoa and Pumpkin Salad
User Reviews
5
8 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6 people
-
Calories
431 kcal
-
Course
Main Course, Salad
-
Cuisine
British
Leftover Chicken, Kale, Quinoa and Pumpkin Salad
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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.)
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Ingredients
Leftover Chicken, Kale, Quinoa and Pumpkin Salad
- 400 g pumpkin cut into 1 cm cubes, or butternut squash
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 100 g kale hard stalks removed
- 300-500 g chicken shredded or cut into 1 cm cubes, cooked
- 250 g quinoa cooked
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
(11%)
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
8 reviews
Excellent
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