Warm Chicken Caesar Salad with Roasted Yams

Warm Chicken Caesar Salad with Roasted Yams

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 22, 2018.
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Ingredients

VEGGIES

  • 200g yams, cut in half widthways
  • 300g Brussels sprouts, cut in half
  • ½ red onion, thinly sliced
  • 1 tsp oil or spray oil

EGGS

  • 2 eggs

SALAD

  • 1 tomato, diced 1cm
  • 1 cos lettuce, shredded
  • 4-5 Tbsp Caesar dressing

CHICKEN

  • 1 tsp oil or spray oil
  • 550g lean chicken breasts, patted dry and cut into 1-2cm strips
  • 1 Tbsp chicken seasoning
  • 1-2 tsp Dijon or wholegrain mustard

TO SERVE

  • ½ block Parmesan cheese, shaved or grated
  • 2 Tbsp thinly sliced chives

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a small pot of water to the boil.
  2. Prep & cook veggies. Toss yams, Brussels sprouts, onion and oil on prepared tray. Season and roast for 20-23 minutes, until golden.
  3. Cook eggs. Cook eggs in pot of boiling water for 6-7 minutes for soft boiled (10 minutes for hard boiled). Drain, rinse under cold water for 2 minutes, until cool, then peel. Cut egg into quarters and season.
  4. Prep salad. Place tomato and lettuce in a large bowl and set aside.
  5. Preheat a large fry-pan on medium-high heat.
  6. Prep & cook chicken. Add oil to pan, season chicken and cook for 5-6 minutes, turning occasionally, until cooked through. Remove pan from heat and add chicken seasoning and mustard. Toss well to coat, season and set aside, covered, to rest.
  7. Finish salad. Add roasted veggies to bowl with tomato and lettuce. Add Caesar dressing, toss to coat and season.
  8. Prep garnishes.
  9. To serve, share salad and veggies between bowls. Top with chicken and eggs. Sprinkle over Parmesan and chives.

Nutritional Information

Energy 1874 kj
448 kcal
Protein 43.4g
Carbohydrate 13.1g
Fat 23.9g