Left over bejewelled chicken salad

Ingredients

• Left over chicken/turkey, shredded
• 300g Wild rice
• 1 Red onion
• 1 Butternut squash
• 50g Toasted flaked almonds
• 4 Spring onions, sliced
• 1/2 bag of spinach leaves, roughly chopped
• 1 red chicory head, thinly sliced
• 1 lemon
• 80g pomegranate seeds
• Handful of fresh parsley, chopped

Instructions

1. Pre-heat the oven to 180^oC. Peel the butternut squash and scoop out and discard the seeds. Cut into small cubes, about 1cm in size and arrange on a baking tray. Slice the red onion into quarters and add to the baking tray. Top with olive oil, salt and pepper, and bake for about 30 minutes, or until lightly browned.

2. Add the rice to a pan of boiling water. Add the lid, then bring down to a simmer, for about 30 minutes, until the rice is cooked through.

3. In a large bowl, combine the shredded chicken, flaked almonds, spring onions, spinach, chicory, parsley and pomegranate seeds.

4. To make the dressing, combine the juice and zest of 1 lemon with 1 tbsp of olive oil. Set aside.

5. Once cooked, drain the rice and allow to cool for 5-10 minutes.

6. Add the rice and roasted butternut squash and onion to the chicken bowl and mix to combine. Stir through the spinach leaves and sliced chicory, and top with the dressing to serve.

    

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