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Mexican chicken and roast vegie salad

When on your own and in a hurry, there's no need to miss out on a nutritious dinner with this healthier Mexican salad. It's also a great way to use up leftover roast veg and chicken.

  • Time to make: 5 mins
  • Serving: 1 person
Ratings: 5.0
Ingredients

Ingredients

  • 1 cup baby kale or rocket
  • ¾ cup slaw from a bag
  • ½ cup cooked chicken meat (leftover roast chicken is ideal)
  • 1 cup cold roasted veges such as pumpkin, parsnip, potatoes
  • 3-4 corn chips, broken into pieces (optional)
  • 1 tablespoon toasted pumpkin seeds
  • 1 tablespoon mayonnaise, Mexican-style dressing or Caesar dressing
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Combine all ingredients and mix well. Enjoy!

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