Chicken & Roast Veggie Salad

Chicken & Roast Veggie Salad

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A delicious salad that can be eaten warm or cold.

The dressing on this is so yummy and I am a sucker for roast veggies, especially roasted cauliflower. Even if you don’t like cauliflower, give it a go roasted and I think you may change your mind 🙂

NOTE: When you are making this, also make additional roast veggies and chicken for the Chicken & Roast Veggie Soup

VEGAN OPTION: Swap the Chicken for your fav Vegan Protein (beans, lentils, tofu, tempeh)

RAPID PLATE OPTION: Remove Sweet Potato and add more cauliflower, carrot or broccoli

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Chicken & Roast Veggie Salad
Fat Burning Plate
Servings Customize Your Recipe:
1Person Unit Type:
Servings: Person
Ingredients
  • 1 Palm size Chicken breast
  • 1 Clove garlic crushed and diced
  • 1/2 Lemon Cut into wedges
  • 1 cup Cauliflower
  • 1 cup Sweet Potato 2cm diced
  • 1/2 Leek cut in half lengthways
  • 3 pieces Broccolini or 1 cup broccoli
  • 1 cup Baby spinach
  • 2 tsp Water
  • 1 tbsp Extra Virgin Olive Oil
  • Mustard & Balsamic Dressing
  • 1 tsp Balsamic Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Hot English Mustard
Instructions
  1. Place the Sweet potato and Cauliflower in a baking pan and drizzle on a small amount of olive oil.
  2. Mix so all is lightly coated in the oil
  3. Put in an oven of 140C / 280F and bake for 25 minutes.
  4. Then add leeks and turn up to 180C / 350F and bake for another 15 minutes.
  5. Make the dressing - add all the ingredients to a small bowl and mix until combined. Put aside.
  6. After you put the leeks in the oven start cooking the chicken. About 6-8 minutes each side.
  7. When chicken is ready add chopped garlic and a squeeze of lemon to the pan and wipe the chicken over the garlic, then turn the chicken over and do the same. Cook for 1 minute.
  8. Remove chicken and put on a plate and cover.
  9. Take the veggies out of the oven.
  10. Add broccolini to frying pan and add a touch of water to steam the broccolini. As soon as cooked remove so it doesn’t overcook.
  11. Roughly chop the chicken, broccolini and leek and put in a bowl with the rest of the Salad ingredients. Add Dressing and mix through.
  12. Serve.

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