This is a perfect way to use up roast chicken leftovers! I like to roast a chicken for the beginning of the week so that I have lots of ready to go protein for quick and delicious meals.

Ingredients

60g lettuce, roughly chopped
75g cooked chicken breast, shredded
100g roasted sweet potato, diced
75g cooked broccoli, chopped
75g strawberries, sliced
80g cherry tomatoes, quartered
A sprinkling of grated parmesan (or vegetarian hard cheese)

For the dressing:

3 tbsp olive oil
2 tbsp balsamic vinegar
150g strawberries

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Needed kitchenware

Instructions

For the dressing, blend the strawberries into puree, and then mix with the oil and balsamic.

For the salad, add all the ingredients to a bowl and then toss to combine.

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Storage information

Store the salad in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing separate and add it just before serving.

Tip

Low fat: remove parmesan or swap for a low fat cheese. Low carb: remove sweet potato or swap for a lower carb vegetable

Cost-saving tips

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Halal Friendly

Kosher Friendly

High protein

Low carbohydrate

Gluten-free friendly

Beginner

Family-friendly

Non-cook meals

Quick and easy (<30 mins total)

Abbi

Head Chef