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Roasted chicken, vegetables and Risoni salad

Roasted Chicken, Vegetable and Risoni Salad

Roasted Chicken, Vegetable and Risoni Salad

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Prep Time 15 mins
Cook Time 30 mins
Servings 4 persons
Calories 543.02 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.
  • Cook the pasta until al dente, drain and let cool.
  • Combine the yogurt and vinegar to make a dressing.
  • Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.
  • Serve warm or chilled drizzled with remaining dressing.

Notes

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.

Nutrition

Calories: 543.02kcalCarbohydrates: 78.87gProtein: 23.17gFat: 15.65gSaturated Fat: 3.97gSodium: 455.99mgFiber: 8.71gSugar: 12.49g
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