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Waste-Not-Want-Not Roasted Chicken & Kumara Salad with Pesto and Walnuts

One word. Leftovers. This is the kind of salad you could make with whatever leftovers you have on hand. I happened to have some pesto-roasted chicken (recipe coming soon - it is a goodie!) and some deliciously golden roasted kumara. However, any left-over meat or roasted vegetables would do the trick. I just love kumara and especially roasted. Those golden caramelised edges bring me great joy.

After a rustle around in the fridge, I appeared armed with a leafy greens and some pesto and I was ready to assemble the most delicious but 'speediest' lunch in history! I added a few toasted walnuts for texture and crunch and voilà - lunch is ready! This is the perfect reason to think ahead and cook extra so you have these kinds of foodie goodies ready in your fridge for lunches just like this.

Roasted Chicken & Kumara Salad with Pesto & Walnuts

Serrves 1 (you can easily adjust the amounts below for more people)

  • Fist size of leftover roasted kumara

  • Palm size of leftover roasted chicken (shredded or cut into smaller pieces)

  • 2 handfuls of leafy greens (I used both rocket and baby spinach)

  • Handful of toasted walnuts

  • Tablespoon of Basil pesto

  • Drizzle of good quality olive oil

  1. Place the leafy greens on your serving plate

  2. Top the greens with the leftover roasted kumara and chicken pieces

  3. Sprinkle over your toasted walnuts

  4. Place a dollop of pesto right the middle and drizzle with a little olive oil

  5. Season with a little iodised salt and freshly ground black pepper if you wish



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