Chicken Salad with Veggie Crisps

A quick and easy meal for 2 that makes the most from left over Roast Chicken


2 handfuls of cooked Pastures Farm Free Range Chicken, shredded

1 bag Andy Pearman Salad Leaves

1 tablespoon Springfield Kitchen Mango Chutney

3 tablespoons Manor Farm Dairy Smooth and Creamy  Natural Yogurt

2 tablespoons Farrington’s Mellow Yellow Rapeseed Oil

200g Andy Pearman Crown Prince Squash deseeded and sliced into thin strips, skin on


Heat oven to 180oC. Brush the strips of squash with oil and spread out on a baking sheet.  Pop into the oven for about 10 minutes until brown and crispy.  Remove from oven and allow to cool.

In a largish bowl  stir the mango chutney into the yogurt, add the chicken and mix thoroughly.

Divide the salad leaves onto two plates and pile on the chicken and top with the Squash Crisps.

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