This is one of those loving your leftovers assembly meals. It’s not uncommon for us to have a roast dinner with a bit of roasted squash on a Sunday, and with this recipe the bits and pieces we have left in the fridge come together nicely into something a bit different. You could of course cook the chicken and squash specifically for this meal and it wouldn’t be too much extra effort.
Ingredients serves 2
Enough leftover cooked chicken for 2 people – I’d love to tell you how much but it really depends how hungry you are. I’m sure you can work it out.
About half a decent sized squash, roasted and cut into bite size chunks
1 red onion
A couple of handfuls of rocket/watercress
Juice of 1/2 a lemon
A sprinkling of seed topping, or some toasted sesame or pumpkin seeds.
Warm up your chicken and squash in the oven (give it 15 mins at 180) and allow to cool slightly so you don’t wilt your leaves too much. While they’re warming, slice the onion and gently fry in a bit of oil until caramelised.
Mix together the squash, leaves and onion, adding on the lemon juice and olive oil (if you’ve got some fat left on your squash from its original roasting you might not need the oil). You can either cut the chicken into smaller pieces and mix this in as well, or you can just place on top as per the picture. Sprinkle over the seed topping to finish.