Use left over chicken from a roast dinner for this.Ingredients (serves 2):
1 small squash or two sweet potatoes
cooked chicken
mixed salad leaves
2 tbl sp pesto (fresh pesto is best for this)
1 sprig of rosemary
small bunch of thyme
1 clove of garlic
olive oil
- Peel the squash and dice into chunks. Place in a roasting dish with the herbs, whole garlic clove and a splash of olive oil. Roast in a pre heated oven for about an hour.
- Mix the cooked chicken with the pesto so it's evenly coated and add it to the roasting pan with the squash for the last 5 minutes of cooking time to heat through.
- Serve the warm chicken and squash on mixed salad leaves and garnish with some shaved parmesan if you like.
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