Jamie Oliver

Chicken and squash salad

With lovely leftover stuffing toast

Chicken and squash salad

Serves 4
Cooks In1H 10M
DifficultySuper easy
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  • 1 butternut squash , halved lengthways, seeds scraped out and reserved
  • 1 tablespoon coriander seeds
  • 1 dried chilli
  • ½ tablespoon dried oregano
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 400 g tinned chickpeas
  • 1 pinch ground cumin
  • 1 lemon
  • extra virgin olive oil
  • 1 small ciabatta , sliced into ½inch slices
  • 1 clove of garlic , peeled and halved
  • 2 handfuls of rocket , washed and spun-dry
  • 1 soft round lettuce , washed and spun-dry
  • 2 handfuls of higher-welfare roast chicken , shredded
  • 1 small bunch of fresh flat-leaf parsley , leaves picked and roughly chopped
  • any leftover stuffing
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  1. For this recipe, you will need any leftover stuffing
  2. This is a great way of using up leftover roast chicken and stuffing.
  3. Preheat your oven to 200ºC/400ºF/gas 6. Cut your squash into wedges lengthways and spread out on a baking tray, skin-side down. In a pestle and mortar, bash up the coriander seeds and dried chilli then stir through the oregano and a good pinch of salt and pepper. Drizzle the squash with a good lug of olive oil then sprinkle over your crushed spices. Pop in the oven to roast for 45 minutes until soft and slightly caramelised.
  4. Meanwhile, drain your chickpeas in a sieve and leave to dry on some kitchen paper. Pick your squash seeds from the stringy flesh surrounding them, then wash and pat dry. In a bowl, toss together the dry chickpeas and squash seeds with a lug of olive oil, a little salt and pepper and a good pinch of cumin. Heat another lug of olive oil in a large frying pan and toast your seeds and chickpeas, tossing frequently, until golden. Leave to one side to cool down.
  5. I like to make my dressing in a jam jar - squeeze in the juice of the lemon, add a tiny pinch of salt and pepper then top up with the same amount of extra virgin olive oil. Pop the lid on and give it a good shake to mix it up.
  6. Preheat your griddle over a medium heat and toast your slices of ciabatta until golden. Rub the toasted ciabatta with the cut side of your garlic clove and drizzle with a little olive oil. Smear your leftover stuffing onto the toast.
  7. Place your salad leaves, shredded chicken and most of your seeds and chickpeas in a large bowl. Cut your roasted squash into nice chunks, add these to the bowl and drizzle over the dressing. Toss gently then transfer to a large platter. Scatter with the remaining seeds and chickpeas. Drizzle the ciabatta with a little more extra virgin olive oil, sprinkle over the parsley, and serve with your salad.


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