Left over roast chicken is ideal for this delicious, quick salad with slices of fried pumpkin and a tangy raspberry dressing, a perfect addition to your summer table.
Vinaigrette is basically a salad dressing usually with equal parts of oil and vinegar, although you can make many substitutions and flavours using herbs, mustards, different oils and vinegars
A Vinaigrette is a great way of bringing spices, herbs and fruits into your salads, poured over steamed vegetables or used for marinating before barbecuing.
When shredding your roast chicken, be sure to cover it well in the fridge and eat it within three days after purchase or alternately wrap it in plastic and freeze it making it a hand and quick healthy protein addition to soups, pasta and salads.
Boil up the roasted chicken frame with carrots, onions and celery and season it with pepper corns and parsley for a delicious stock
800g jap pumpkin, peeled and sliced into 2-3mm thick slices
3 tablespoon olive oil
½ teaspoon cinnamon
1/2 cup walnut pieces
500g IGA shredded roast chicken
100g spinach and rocket salad mix
100g goat’s cheese
200g fresh raspberries
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 teaspoons maple syrup