Whenever I cook a Sunday roast, I always tend to cook extra meat to save myself some time and effort through the rest of the week. This salad is a prime example of me using up leftover roast chicken but fresh chicken can be used.
Cooking time 30 minutes (Preparation time 15 minutes)
- 1 small-medium Butternut squash
- 3-4 chicken breast or leftover roast chicken
- 8-10 mushrooms
- 1 red onion
- 12 cherry tomatoes
- small bag of spinach
- bag of rocket
- 70 ml extra virgin olive oil (plus a little extra for frying and roasting)
- 1/2 tsp balsamic vinegar
- 3 tbsp honey
- 1 1/2 tbsp whole grain mustard
- salt and pepper
- Preheat the oven to 180ºc.
- De-skin and chop up the butternut squash into chunks. Pop the chunks onto a baking tray and drizzle in olive oil and lightly season. Place in the oven for 30 minutes.
- If you are using fresh chicken butterfly the chicken and in a frying pan cook with a little olive oil on a low heat for about 5 minutes each side or until cooked through.
- Whilst the chicken and butternut squash are cooking, Finely slice the onion, slice the mushrooms and chop up the tomatoes into quarters and put to one side for later.
- Once the chicken is cooked and cooled slightly if using fresh, tear into strips. If using left over roast just tear into strips.
- To make the dressing, place the olive oil, honey, mustard and balsamic into a jug and whisk.
- Whilst you wait for the butternut squash to finish cooking, place all the other salad ingredients into four bowls and once cooked add the butternut squash and finally drizzle over the dressing.