Roasted chicken, vegetable and risoni salad
Organisation: The Dairy Kitchen at Dairy Australia
Serves: 4
Type of recipe: light meals and lunches, chicken
Recipe
Ingredients
- 250g chicken tenderloins
- 200g sweet potato, cut into 1 cm cubes
- 1 large red capsicum, cut into 2 cm pieces
- 1 zucchini, cut into 2 cm rounds
- 1 bunch asparagus, cut into 5cm lengths
- 1 large red onion, cut into thin wedges
- 1 teaspoon smoked paprika
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- 1 cup Australian natural yogurt
- 2 teaspoons red wine vinegar
- 1 cup risoni pasta, cooked until al dente
- 1/2 cup flat leaf parsley, chopped
- 2 tablespoons baby capers, rinsed and drained
- freshly ground black pepper, to taste
Method
- Toss the chicken, sweet potato, capsicum, zucchini, asparagus, red onion, paprika, garlic and oil together in a large bowl. Spread in a single layer onto a baking paper lined oven tray and bake at 180°C for 25-30 minutes or until the chicken and vegetables are cooked. Cool for 10 minutes.
- Combine the yoghurt and vinegar to make a dressing.
- Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper. Toss to coat and serve warm or chilled drizzled with remaining dressing.
Nutrition information
| Per serve (4) | |
| Energy | 1606 kJ |
| Protein | 26.8g |
| Total fat | 9.6g |
| Saturated fat | 3g |
| Carbohydrates | 43.7g |
| Fibre | 5.8g |
| Sodium | 387g |
| Calcium | 173g |
Recipe and image courtesy of The Dairy Kitchen at Dairy Australia
