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Digital Subscriptions > Healthy Food Guide > April 2018 > READY for ROUND TWO?

READY for ROUND TWO?

Prolong the pleasure of the Sunday roast with our thrifty use of leftovers. The fresh additions bring cooked meat and veg to life for a delicious second outing

Chicken, sweet potato and pecan salad

PREP 15 MIN SERVES 4

GLUTEN FREE

4tbsp reduced-fat greek yogurt

Juice ½ lemon

1tsp honey

2tsp wholegrain mustard

4 celery stalks, thinly sliced diagonally

2 small red apples, cored and thinly sliced

250g leftover roasted sweet potato chunks

250g roast chicken breast, coarsely chopped

125g mixed salad leaves

½ cucumber, halved lengthways and sliced

2tbsp dried cranberries 30g chopped toasted pecans, to garnish

1 Mix the yogurt, lemon juice, honey and mustard in a small bowl until smooth and set aside.

2 Combine the celery, apples, sweet potato, chicken, salad leaves, cucumber and cranberries in a large bowl.

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About Healthy Food Guide

Is someone or something getting in the way of your weight loss? Our experts help you take back control and get the results you want. We help you beat the diet saboteurs, keep a food diary for better health and offer inspiration from a reader (and her doctor) who put her type 2 diabetes into remission. We've got loads of delicious, leaner recipes, including Gordon Ramsay specials, a tailor-made diet plan, plus ways to fight your fitness phobias!