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Chicken & squash salad
Photo: Anna Pelzer

Chicken & squash salad

18 ingredients 4 openrecipes
Chicken & squash salad

This is a great way of using up leftover roast chicken and stuffing.

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Estimated Nutrition (whole recipe, rough)

466
Calories
40g
Protein
20g
Fat
33g
Carbs

Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 12 portions →
Ingredient Portion assumed kcal
Chicken 100g cooked 165
Chickpea 1/2 cup canned (120g) drained 134
Olive Oil 1 tbsp (14g) 119
Lemon juice of 1 lemon (48ml) 12
Cumin 1 tsp ground (2.1g) 8
Clove 1 tsp ground (2g) 7
Black Pepper 1 tsp ground (2.3g) 6
Oregano 1 tsp dried (1.8g) 5
Lettuce 1 cup shredded (36g) 5
Garlic 1 clove (3g) 4
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Pumpkin not in our table 0
Seed not in our table 0
Coriander not in our table 0
Stuffing not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 butternut squash, halved lengthways, seeds scraped out and reserved
  • 1 tablespoon coriander seeds
  • 1 dried chilli
  • ½ tablespoon dried oregano
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 400 g tinned chickpeas
  • 1 pinch ground cumin
  • 1 lemon
  • extra virgin olive oil
  • 1 small ciabatta, sliced into ½inch slices
  • 1 clove of garlic, peeled and halved
  • 2 handfuls of rocket, washed and spun-dry
  • 1 soft round lettuce, washed and spun-dry
  • 2 handfuls of higher-welfare roast chicken, shredded
  • 1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
  • any leftover stuffing

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By jamieoliver · Recipe sourced from openrecipes

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