Bacon and Cabbage Frittata paint

A great way to use up left-over roast chicken This wholesome dish is packed with a refreshing combination of crunchy vegetables, moist chicken breast, crispy salad leaves and creamy yoghurt dressing. Makes the perfect family supper or lunch box filler.

Serves 2 

Chicken Salad

  • 1 leftover cooked chicken breast (or whatever parts you have), finely shredded
  • ¼ butter head lettuce, leaves gently washed, dried  and lightly torn
  • Small handful of pea shoots
  • ½ medium carrot, thinly sliced and cut into matchsticks
  • ¼  medium kohlrabi, thinly sliced and cut into matchsticks
  • ½ small red onion, thinly sliced
  • 2-3 tablespoons walnuts, lightly crushed and toasted on pan

Yoghurt Tahini and Herb Dressing

  • 1/2 tablespoon light tahini
  • 2 tablespoons water
  • 120 ml Greek yoghurt or Soya yoghurt
  • ½ tablespoon lemon juice
  • ¼ clove garlic, finely crushed
  • ½  tablespoon coriander, finely chopped
  • ½  tablespoon parsley, finely chopped
  • ½  tablespoon dill, finely chopped
  • Seasoning
  • Gluten Free

  • Dairy Free: Use soya yoghurt

  • Diabetic Friendly

  • Low Carb

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  1. To make dressing: In a medium mixing bowl whisk together the tahini and the water until the tahini becomes smooth.
  2. Add in the remaining ingredients, yoghurt, lemon juice, garlic, yogurt and chopped herbs. Season to taste and set aside.
  3. Arrange salad ingredients on a large serving plate or individual serving dishes. Spoon over dressing. Serve at once.

Maggie's Tips

  • Play around with ingredients. Add avocado, asparagus spears, green beans, radish, boiled egg, diced cooked bacon or ham, cooked Puy or Beluga lentils, chickpeas or beans for variety and flavour.
  • If you do not have all the herbs don’t worry. Just up whichever you have slightly – the sauce will still be really tasty.