Dominique Rizzo | Bespoke Food Tours
Roast chicken, cinnamon fried pumpkin and spinach salad with raspberry vinaigrette
Easy
Prep 20 min Cook 10 min
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.
Substitute Ingredients:
- Fresh berries are always best, but out of season, frozen are a perfect addition and come in handy for baking, smoothies and cooking.
- A perfect salad that uses up your left over roast chicken, this will also work with sliced roast lamb or turkey, even ham would be perfect
- Strawberries and blueberries make a delicious tang to the salad as well as added some wonderful colour and health benefits.
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
Ingredients
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
Recipe Steps
- Heat a frypan over moderate temperature and add in the oil. Fry the slices of pumpkin for 2-3 minutes on each side sprinkling them with a little cinnamon and cook until golden, set aside on the plate.
- Layer the cooked sliced pumpkin into a platter , top with the shredded cooked chicken, walnut pieces, the spinach and rocket and crumble in the goats cheese. For the vinaigrette, smash 50g of the raspberries into a bowl and add in the olive oil vinegar, vinegar and the maple syrup, season with salt and pepper and stir.
- Pour this over the salad garnishing the salad with the remainder of the raspberries.