Chicken & Winter Vegetable Salad
This hearty chicken and winter vegetable salad with chilli and mint yoghurt is a great way of using up any leftover roast chicken and root vegetables from your Sunday lunch!
This recipe works great with the leftover chicken from our pot roast chicken dish.
Start by either slicing the chicken breast or shredding the leg meat from the bone, set to one side.
Rinse the chickpeas and add to the bowl of chicken, along with the roasted roots.
Make the dressing by combining the yoghurt, maple syrup, dried mint, chilli and a good squeeze of lemon. Season with salt to taste.
Spoon the dressing over the picked chicken, vegetables and chickpeas. Once the chicken and veg are fully dressed, season to taste. You may need to add a pinch of salt or a splash of lemon juice. Transfer to a serving plate and garnish generously with pomegranate seeds.