Leftover Roast Chicken Salad
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!
- 280 g cooked shredded roast chicken.
- 1/2 small red onion finely diced.
- 2 medium white potatoes cut into small cubes.
- 100 g frozen peas
- 100 g frozen sweetcorn
- 20 g pine nuts toasted.
- 100 ml No fat Greek yogurt
- 100 ml Reduced fat Mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- Freshly Salt and Black Pepper to season
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.
Calories: 342kcal | Carbohydrates: 29g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 269mg | Potassium: 736mg | Fiber: 4g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 2mg