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Mexican chicken and roast vege 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.
Serves: 1
Time to make:
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
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Instructions
1 Combine all ingredients and mix well. Enjoy!
Nutrition Info (per serve)
No nutrition information available for this recipe.
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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