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Chicken salad with red onion, risoni and almonds

Yields4 ServingsPrep Time15 minsCook Time15 mins
Chicken salad with red onion, risoni and almonds

Ingredients

8 chicken tenderloins
2 tbsp extra virgin oil
1 tbsp Moroccan spice or seasoning
2 cups baby spinach, roughly chopped
1 ½ cups risoni
1 sweet potato, peeled and diced
400 g canned chickpeas, drained & rinsed
1 zucchini, grated or julienned
½ cup dried cranberries
1 small red onion, thinly sliced
1 cup mint leaves, finely chopped
½ cup silvered almonds, toasted
Dressing
cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tbsp pure maple syrup
2 tbsp dijon mustard
½ tsp salt flakes
freshly ground black pepper

Method

1

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.

2

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.

3

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.

4

For the dressing, combine all ingredients in a small jug or glass jar. Season well.

5

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.

6

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.

7

Serve the salad into bowls and then top with the warm chicken tenderloins.

Ingredients

 8 chicken tenderloins
 2 tbsp extra virgin oil
 1 tbsp Moroccan spice or seasoning
 2 cups baby spinach, roughly chopped
 1 ½ cups risoni
 1 sweet potato, peeled and diced
 400 g canned chickpeas, drained & rinsed
 1 zucchini, grated or julienned
 ½ cup dried cranberries
 1 small red onion, thinly sliced
 1 cup mint leaves, finely chopped
 ½ cup silvered almonds, toasted
Dressing
  cup extra-virgin olive oil
 ¼ cup apple cider vinegar
 2 tbsp pure maple syrup
 2 tbsp dijon mustard
 ½ tsp salt flakes
 freshly ground black pepper

Directions

1

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.

2

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.

3

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.

4

For the dressing, combine all ingredients in a small jug or glass jar. Season well.

5

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.

6

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.

7

Serve the salad into bowls and then top with the warm chicken tenderloins.

Chicken salad with red onion, risoni and almonds

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