Leftover roast chicken salad is a great way to use up any leftover chicken. This delicious and easy to make salad is perfect for an easy weeknight dinner or packed lunch!
Place the potato cubes in a pot of boiling salted water and cook until the potatoes are just tender but not falling apart. You want a bit of a bite to them. Then drain using a colander.
Either microwave the peas and frozen sweetcorn until cooked or simmer together in a pot until cooked through. Then drain.
Place all the dressing ingredients into a Pyrex glass jug mix well then season to taste.
Add the chicken, onion, cooked vegetables, pine nuts and dressing into a large mixing bowl and toss to coat everything well.
Allow to chill in fridge for at least 1 hour before serving.