Mexican chicken and roast vegie salad

Author: Niki Bezzant - Founding Editor

Photographer: Jeremy Simons

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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.

Serves: 1

Time to make: 5 mins

Ingredients

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1 cup baby kale or rocketarugulaX
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 sweetcornXchips, broken into pieces (optional)
1 tablespoon toasted pumpkin seeds
1 tablespoon mayonnaise, Mexican-style dressing or Caesar dressing

Instructions

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1 Combine all ingredients and mix well. Enjoy!

Nutrition Info (per serve)

Calories 540 cal

Kilojoules 2260 kJ

Protein 35 g

Total fat 25 g

Saturated fat 5 g

Carbohydrates 37 g

Sugar 15 g

Dietary fibre 11.5 g

Sodium 321 mg

Calcium 267 mg

Iron 4.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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