Ingredients Fish Fruit Meat Vegetables see more Occasions Sunday lunch Dinner party Afternoon tea Easy entertaining see more Seasonal Spring Summer Autumn Winter see more Vegetarian Iron-rich Vegan Vegetarian barbecue Vegetarian party see more More recipe ideas Cheap eats Courses Slow cooker Cheap cut see more Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more Home Recipes Not sure what to cook? Inspire me. An easy, throw together salad that uses up leftover roast chicken.
This wholesome dish is packed with crunchy vegetables to make up 2 of your 5-a-day. Soft, creamy avocado and zesty chicken make the perfect pairing for a family supper - a great recipe for using up avocados that refuse to ripen!
Roast Chicken and Vegetables
Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado. This healthy Middle Eastern salad topped with sumac-sprinkled pitta bread is a quick and easy lunch or supper. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour.
This super-healthy, herby side dish is a lovely light accompaniment to grilled chicken, fish or a BBQ spread.
Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad. Dill, mint and basil really bring this bulgur wheat dish to life- use a ready-cooked chicken to save time and add the herbs and dressing at the last minute. Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle.
Beetroot adds a vibrant purple hue to this roast chicken dish with supergrains, vegetables and lemon. Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut. This chicken salad recipe is perfect with a fluffy jacket potato or some egg noodles and low-fat too. Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing.
Keep cooking time to around 30 minutes reduce it if necessary so the lentils stay whole and firm.
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Pre-cooked boxed or canned lentils also do the trick when time is short. Use Chickpeas Instead of Chicken or Turkey The color and chewiness of chickpeas can mimic that of chicken and turkey meat. Coarsely mashed, chickpeas can stand in for poultry in your favorite sandwich salads.
Chicken salad recipes | BBC Good Food
You can also just add them whole to recipes for soups and pot pies. Use equal amounts of cooked chickpeas by volume or weight for cooked or raw chicken or turkey.
Mix and Match Beans for Meaty Textures When a meat-based recipe such as chili or soup already calls for beans, try adding a different type to replace the meat. This gives the dish added color and flavor plus a satisfying play of textures.
Three Bean Chili for a Crowd is a great example. Pair smaller bean varieties with larger ones and vice versa, and use equal amounts of cooked beans by volume or weight to replace the meat.
Turn to Bean Burgers for Bigger Cuts Take away the bun and give bean burger patties different shapes to turn them into steaks, cutlets, and chunky pieces that can be added at the last minute to hearty stews. Store roasted beans in an airtight container to keep them crisp for up to 3 days.
Ready to get started? Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited. Save time, money, and the headache of what to cook with our customizable weekly meal plans. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be.