Chicken and Cherry Tomato Salad

Chicken and Cherry Tomato Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 15, 2017.

with basil tofu dressing and roast kumara croutons


Ingredients

ROAST KUMARA CROUTONS, ASPARAGUS AND EGGS

  • 400g orange kumara, scrubbed and diced 1-2cm
  • 2 teaspoons oil, for roasting (or use spray oil)
  • ½ bunch asparagus
  • 3 eggs

CHICKEN

  • 500g chicken breast steaks
  • 1 teaspoon oil, for cooking (or use spray oil)

SALAD

  • ½ cos lettuce
  • 1 punnet cherry tomatoes
  • ½ telegraph cucumber
  • ¼-½ red onion (optional)

TO SERVE

  • 150g basil tofu dressing (stir before using)
  • 1-2 tablespoons chopped parsley leaves and stalks

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Toss kumara with 1 teaspoon of the oil on prepared tray and season. Roast for 10 minutes to start with. Trim woody ends from asparagus and cut each spear into three. After 10 minutes, remove tray from oven and push kumara to one side. Toss asparagus on the other side of tray with remaining oil, season and roast for about 5 minutes (depending on thickness),until veggies are cooked through.
  2. Place eggs in a small pot and cover with cold water. Bring to the boil, reduce to a simmer and cook for about 3-4 minutes (for soft-boiled) or 7-8 minutes (for hard-boiled). Drain and cool eggs under cold tap. Peel shells off eggs under cold running water and set aside.
  3. Pat chicken dry, season and rub in oil. Heat a large, dry fry-pan (preferably non-stick) on high heat. Cook chicken for 2-4 minutes each side (depending on thickness), until cooked through. Alternatively, cook on BBQ grill. Rest, covered, for 2-3 minutes before slicing thinly.
  4. While chicken cooks and rests, prepare the salad veggies. Roughly tear lettuce; cut tomatoes in half; cut cucumber in half lengthways and thinly slice; very thinly slice onion (if using). Place all in a large bowl.
  5. Add cooked asparagus to bowl with salad and gently toss through half of the basil tofu dressing. Season to taste with salt and pepper. Cut eggs into quarters or halves lengthways.
  6. To serve, divide asparagus salad between plates and top with chicken and eggs. Dollop over remaining basil tofu dressing. Garnish with kumara croutons and parsley.

Nutritional Information

Energy 1837 kj
439 kcal
Protein 39.2g
Carbohydrate 30.7g
Fat 16.6g