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Chicken and spinach bowls recipe
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8 ratings
With tasty roast chicken, tart cranberries and earthy root veg mash, this super easy spinach bowl is ideal for a speedy lunch or to hand round at parties. Using a few time-saving shortcuts and a punchy mustard dressing made with just three ingredients, you can throw this delicious dish together in under 15 minutes. See method
Ingredients
- 2 x 430g packs ready-to-eat roast chicken drumsticks, meat shredded
- 10g fresh flat-leaf parsley, chopped
- 240g pack baby spinach
- 40g dried cranberries
- 450g pack carrot and swede mash
For the dressing
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp wholegrain mustard
Each serving contains
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Energy
980kj
235kcal
12%
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Fat
13g
18%
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Saturates
3g
16%
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Sugars
6g
7%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 10.8g
Protein 19.1g
Fibre 1.6g
Method
- Mix the chicken, parsley, spinach and cranberries in a bowl, and heat the mash to pack instructions.
- Whisk together the dressing ingredients. Season to taste and toss with the chicken.
- Divide the mash between 8 small bowls and top with the chicken salad.
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