Roasted Chicken, Vegetables and Risoni Salad

Roasted Chicken, Vegetable and Risoni Salad

  • 250 grams chicken tenderloins
  • 200 grams sweet potato (cut into 1cm cubes)
  • 1 large red capsicum (cut into 2cm pieces)
  • 1 zucchini (cut into 2cm 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
  • 236 grams natural yogurt
  • 2 teaspoons red wine vinegar
  • 230 grams risoni pasta (or pasta of choosing)
  • 1 ⁄2 cup flat leaf parsley (chopped)
  • 2 tablespoons baby capers (rinsed and drained freshly ground black pepper, to taste)
  1. 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.
  2. Cook the pasta until al dente, drain and let cool.
  3. Combine the yogurt and vinegar to make a dressing.
  4. Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.
  5. Serve warm or chilled drizzled with remaining dressing.

This salad can be made using leftover roast vegetables and skinless chicken from the night before.

Pro tips: When you let the pasta cool cover it with a neutral oil, this prevents the pasta from sticking.

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