Chicken, Squash & Feta Salad

Summer is a time to eat salad, not soup. Sadly, I’m sure the receipts from Pret would say otherwise this year, as the rain and wind forces us to make unseasonable food choices.

Ignoring the weather, I decided to make a salad for my friends L and N this evening, adding a few wintery elements so they left feeling warm and satisfied. So, here you have it, my English summer salad using roast chicken, butternut squash, feta, a sprinkling of pumpkin seeds and a good old drizzle of Balsamic Vinegar.

Serves 4


  • 1 small roast chicken, torn into shreds (you could use leftovers, or buy a rotisserie chicken if you’re in a rush)
  • 1 bag of mixed salad leaves, such as rocket, spinach and watercress
  • 1 large butternut squash, cubed
  • 100g of feta cheese, casually crumbled
  • A glug of Balsamic Vinegar/Glaze (don’t buy the cheap stuff, you need it gloopy)
  • 70g of pumpkin seeds
  • Salt & pepper to taste


  • Preheat the oven to 180°C
  • Pop the cubed squash on a baking tray and cover with olive oil and a good pinch of salt
  • Roast the squash for roughly 40 minutes until it’s golden brown
  • Towards the end of the cooking time, start assembling the plates
  • Put a handful of salad leaves in the middle of each plate
  • Place pieces of chicken on top of the leaves
  • Once the squash is cooked, add it to the chicken on top of the leaves
  • Scatter the feta and the pumpkin seeds over the chicken and squash
  • Drizzle Balsamic over the top and add salt and pepper to taste
  • Serve with a cold glass of white wine

2 responses to “Chicken, Squash & Feta Salad

  1. Sounds perfest for a summer’s day – can’t wait for summer!

  2. I am friend L and I can confirm this meal is delicious!

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