Roast vegetable and chicken salad

A great dish for lunch or dinner; make extra and take as a packed lunch the next day.

Roast vegetable and chicken salad


Serves 4

2 cups spinach leaves
1 cup cooked diced kūmara or pumpkin
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]
Energy 590kj
Protein 11.7g
Total fat 4.8g
- saturated fat 1.6g
Carbohydrates 11.3g
- sugars 3.8g
Fibre 2.7g
Sodium 40mg

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