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Sliced Chicken with Vegetable Mash

This dish comes together easily with leftover vegetables and chicken from our Double Roast Chicken recipe.

  • Servings: 1

Source: Martha Stewart Baby, Special Issue 2000


  • 1 1/2 cups roughly chopped roasted potatoes, carrots, and squash
  • 2 tablespoons low-fat milk
  • Salt and freshly ground black pepper
  • 1 cup , cut into bite-sized pieces, from each of assorted vegetables and Double Roast Chicken


  1. Mash vegetables with a fork or potato masher. Transfer to a small pan, add milk, and heat over medium heat until hot. Season with salt and pepper. Serve hot mash with sliced chicken.

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