Chicken salad with red onion, risoni and almonds
Ingredients
Method
Preheat oven to 180 degrees Celsius. Place the sweet potato on a lined oven tray, drizzle with some olive oil and season well. Roast for approx. 25 minutes. Remove and let cool.
Place chicken pieces in a bowl and drizzle over olive oil and add the Moroccan seasoning. Mix it all together and let it marinate for at least 10 minutes.
Place a medium saucepan of water onto boil. Once boiling, add the risoni and cook until al dente. Drain, run through cold water and set aside.
For the dressing, combine all ingredients in a small jug or glass jar. Season well.
Place a large fry pan onto medium heat. Cook tenderloins for approx. 3-4 minutes each side (depending on the size). Remove and set aside.
For the salad: add the spinach, risoni, sweet potato, zucchini, dried cranberries, red onion, chickpeas, mint and almonds. Drizzle over half the dressing and toss well. Check how much more you need, you don’t want it to be drenched, instead you want it just coated.
Serve the salad into bowls and then top with the warm chicken tenderloins.
Ingredients
Directions
Preheat oven to 180 degrees Celsius. Place the sweet potato on a lined oven tray, drizzle with some olive oil and season well. Roast for approx. 25 minutes. Remove and let cool.
Place chicken pieces in a bowl and drizzle over olive oil and add the Moroccan seasoning. Mix it all together and let it marinate for at least 10 minutes.
Place a medium saucepan of water onto boil. Once boiling, add the risoni and cook until al dente. Drain, run through cold water and set aside.
For the dressing, combine all ingredients in a small jug or glass jar. Season well.
Place a large fry pan onto medium heat. Cook tenderloins for approx. 3-4 minutes each side (depending on the size). Remove and set aside.
For the salad: add the spinach, risoni, sweet potato, zucchini, dried cranberries, red onion, chickpeas, mint and almonds. Drizzle over half the dressing and toss well. Check how much more you need, you don’t want it to be drenched, instead you want it just coated.
Serve the salad into bowls and then top with the warm chicken tenderloins.