Simple Leftover Roast Salad

When I roast a chicken, I always roast two.  Slightly more effort to prepare, same oven time, same clean up time, no fights over the thighs and plenty left over for lunches.  I also make sure I through in some pumpkin - I have a slight obsession with its versatility!

So to take average greens, tomatoes and cucumber to the next level and enlist your roast leftovers! 

Serves 1




½ cup leftover Roasted Pumpkin

½ cup leftover Roast Chicken

¼ cup steamed Broccoli

½ Small Cucumber

1 Roma Tomato

¼ Avocado

1 cup Rocket

1 Tbs Pepitas

Olive Oil, Apple Cider Vinegar, Salt and Pepper to dress




  1. Dice pumpkin, cucumber, tomato and avocado into bite-sized pieces
  2. Shred chicken with your fingers
  3. Arrange nicely in a large salad bowl
  4. Dress to taste, toss and top with pepitas
  5. Sit down at the table and savour every mouthful!


Tip: For those who do a lot of physical activity and need a bit more bulk in their lunch add, more pumpkin and avocado.

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