Creamy Chicken And Roast Vegetable Salad Recipe

This healthy lunch is low cal and packed with flavour. Plus, you can prep ingredients on Sunday, for an easy make-ahead lunch later in the week.

The ingredient of Creamy Chicken And Roast Vegetable Salad Recipe

• 1 tbsp greek style yoghurt
• 1 2 tsp fresh lemon juice to taste
• 1 tsp honey
• 45g 1 4 cup canned chickpeas rinsed drained
• 10g baby spinach
• 20g feta crumbled
• 1 tsp finely grated lemon rind
• 1 about 400g sweet potato cut into 2cm pieces
• 2 about 250g lebanese slender eggplants coarsely chopped
• 1 small red onion cut into wedges
• 1 small red capsicum deseeded cut into thick strips
• 1 zucchini halved lengthways coarsely chopped
• 1 tbsp olive oil
• 1 massel chicken style stock cube
• 200g chicken breast

The Instruction of creamy chicken and roast vegetable salad recipe

• preheat the oven to 200c 180c fan forced grease 2 large baking trays line with baking paper spread sweet potato eggplant onion capsicum and zucchini over prepared trays drizzle over the oil and season bake for 30 minutes or until tender set aside on trays to cool
• reserve 1 cup roasted vegetable for the salad save the rest for other lunches see note
• bring 750ml 3 cups water to the boil in a saucepan add the stock cube and stir until dissolved add chicken reduce heat to low cover and cook for 12 15 minutes or until just cooked through remove from the heat and set aside in the pan for 5 minutes transfer to a plate
• halve the poached chicken and reserve half for the salad save the remaining half for other lunches see note
• combine yoghurt lemon juice and honey in a small bowl season
• combine chickpeas spinach feta and reserved roast vegetables and chicken on a serving plate toss to combine top with dressing and lemon rind

Nutritions of Creamy Chicken And Roast Vegetable Salad Recipe

fatContent: 414 426 calories
saturatedFatContent: 15 6 grams fat
carbohydrateContent: 5 7 grams saturated fat
sugarContent: 28 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 8 grams protein
sodiumContent: n a

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