Updated Mar 31, 2016Chatelaine
canola oil, divided
roasted garlic cloves, finely chopped (reserved from chicken and asparagus bake, recipe link below)
chicken drumsticks, (reserved from chicken and asparagus bake) skin and bones discarded, coarsely chopped
roasted cherry tomatoes, (reserved from chicken and asparagus bake)
coarsely grated parmesan
- PREHEAT oven to 425F.
- TOSS bread cubes with 1 tbsp canola oil on a baking sheet. Bake in centre of oven until golden, 5 to 7 min. Let cool slightly.
- WHISK remaining 2 tbsp canola oil with garlic cloves reserved from chicken and asparagus bake, lemon juice and salt in a large bowl. Add arugula, reserved chicken and tomatoes, parmesan and toasted bread. Toss until coated.
NutritionCalories 357, Protein 22 g, Carbohydrates 25 g, Fat 19 g, Fibre 2 g, Sodium 603 mg. Excellent source of folate
Mastering the basics: roast chicken