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Confetti vegetable and chicken salad

Chicken confetti salad

Recipe by Clem Pedro

For the vegetable confetti:

350g Baby marrow, diced into small cubes
350g pumpkin, diced into small cubes
1 large brinjal, diced into small cubes
1 red onion, diced
3T extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 head of broccoli, diced
1/2 head cauliflower, diced
3 large chicken breasts, skin on and on the bone
2T extra virgin olive oil
2 x 250g packs of spelt

For the dressing: combine
1 lemon, zested and juiced
1 orange, zested and juiced
2T roughly chopped parsley
2T roughly chopped coriander
2 stalks spring onions, finely chopped
Salt and freshly ground black pepper to taste
1t turmeric
1t smoked chilli flakes

Combine all the veggies except the cauliflower and broccoli on a roasting tray before drizzling with the olive oil and seasoning with the salt and pepper.
Place the roasting tray in an oven preheated to 180C to roast until the veggies begin to brown before giving a toss and adding the cauliflower and broccoli to cook along with the other veggies. The veggies should take about 30 minutes to brown and cook through. 

Remove the veggies from the tray and set aside. Add the chicken to the same tray and coat in some olive oil and a light seasoning of salt and pepper. Place in the oven to roast for about 20 - 25 minutes depending on the size of the chicken breast. once cooked through, allow to cool slightly before removing the skin and shredding the chicken and adding it to a serving platter.

Scatter over the roasted veggie and toss with the chicken and the spray which has been prepared as per the packet instructions.

Drizzle over the dressing before giving a final toss and seasoning before serving.

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