Roasted Chicken Salad
1
- Prep Time10 min
- Total Time10 min
- Makes4 servings
(Photo: Sian Richards)
This leafy salad uses leftovers from yesterday's baked chicken and asparagus meal.
Ingredients
4 cups cubed baguette
3 tbsp canola oil, divided
3 roasted garlic cloves, finely chopped (reserved from chicken and asparagus bake, recipe link below)
2 tbsp lemon juice
1/8 tsp salt
6 cups arugula
4 chicken drumsticks, (reserved from chicken and asparagus bake) skin and bones discarded, coarsely chopped
1 cup roasted cherry tomatoes, (reserved from chicken and asparagus bake)
1/3 cup coarsely grated parmesan
Instructions
PREHEAT oven to 425F.
TOSS bread cubes with 1 tbsp canola oil on a baking sheet. Bake in centre of oven until golden, 5 to 7 min. Let cool slightly.
WHISK remaining 2 tbsp canola oil with garlic cloves reserved from chicken and asparagus bake, lemon juice and salt in a large bowl. Add arugula, reserved chicken and tomatoes, parmesan and toasted bread. Toss until coated.
Nutrition (per serving)
Calories 357, Protein 22g, Carbohydrates 25g, Fat 19g, Fibre 2g, Sodium 603mg.
Excellent source of folate.
Get more filling, fast chicken salad recipes.
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