Roasted chicken salad

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PREP TIME

10 min

TOTAL TIME

10 min

Serves

4

Roasted chicken salad

Photo, Sian Richards.

This leafy salad uses leftovers from yesterday's baked chicken and asparagus meal.

Ingredients

  • 4 cups cubed baguette
  • 3 tbsp canola oil , divided
  • 3 roasted garlic cloves , finely chopped (reserved from chicken and asparagus bake, recipe link below)
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 6 cups arugula
  • 4 chicken drumsticks , (reserved from chicken and asparagus bake) skin and bones discarded, coarsely chopped
  • 1 cup roasted cherry tomatoes , (reserved from chicken and asparagus bake)
  • 1/3 cup coarsely grated parmesan

Instructions

  • 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.

Mastering the basics: roast chicken

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Nutrition (per serving)

  • Calories
  • 357,
  • Protein
  • 22 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 19 g,
  • Fibre
  • 2 g,
  • Sodium
  • 603 mg.
  • Excellent source of
  • folate
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