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5.0 from 12 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.)

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 people
Calories: 431 kcal
Course: Main Course , Salad
Cuisine: British

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

    Cup of Yum
  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.

Notes

  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

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

% 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.