Roast vegetable and chicken salad
A great dish for lunch or dinner; make extra and take as a packed lunch the next day.
2 cups spinach leaves
1 cup cooked diced kūmara, pumpkin or potato
1 cup shredded cooked chicken
12 cherry tomatoes, halved
¼ cup yoghurt
2-3 sprigs mint leaves, for garnish
Arrange spinach leaves, kūmara, chicken and tomatoes in a serving dish.
Spoon over yogurt, garnish with mint leaves and serve.
Left image: Roast vegetable and chicken salad
Right image: Beetroot and pumpkin salad [see our recipe]
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.6g|