Roast Chicken, Spinach Salad with Raspberry Vinaigrette

Directions

1. Heat a frypan over moderate temperature and add in the oil. Fry the slices of pumpkin for 2-3 minutes on each side sprinkling them with a little cinnamon and cook until golden, set aside on the plate.
2. Layer the cooked sliced pumpkin into a platter, top with the shredded cooked chicken, walnut pieces, the spinach and rocket and crumble in the goat’s cheese.
3. For the vinaigrette, smash 50g of the raspberries into a bowl and add in the olive oil vinegar, vinegar and the maple syrup, season with salt and pepper and stir.
4. Pour this over the salad garnishing the salad with the remainder of the raspberries.

A perfect salad that uses up your left over roast chicken but just as good with leftover Christmas turkey.