Mexican chicken and roast vege salad
Time to make:
Nutrition Info.(per serve)
1 cup baby kale or rocketarugulaX
3/4 cup slaw from a bag
1/2 cup cooked chicken meat (leftover roast chicken is ideal)
1 cup cold roasted veges such as pumpkin, parsnip, potatoes
3-4 corn sweetcornXchips, broken into pieces (optional)
1 tablespoon toasted pumpkin seeds
1 tablespoon mayonnaise, Mexican-style dressing or Caesar dressing
No nutrition information available for this recipe.
1 Combine all ingredients and mix well. Enjoy!