Chicken & Kumara Capsicum Salad with Roast Capsicum Pesto

Chicken & Kumara Capsicum Salad with Roast Capsicum Pesto

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start Lite 5 on Sunday, October 14, 2018.

If you prefer, you can toss the sliced chicken with the pesto in a bowl to coat the chicken instead of serving the pesto If you prefer, use spray oil instead of liquid.


Ingredients

VEGGIES

  • 200g orange kumara, diced 2cm
  • ½ capsicum, diced 2cm
  • 1 carrot, diced 2cm
  • ½ bag baby spinach

DRESSING

  • ½ pottle yoghurt
  • 1 pottle sundried tomato dressing
  • ¼ red onion, finely diced

CHICKEN

  • 275g lean chicken breast steaks, patted dry

TO SERVE

  • ½ bunch coriander, chopped
  • 2 Tbsp roast capsicum pesto

Steps

  1. Preheat oven to 220ºC.
  2. Prep & cook veggies. Toss kumara, capsicum and carrot on a lined oven tray with ½ tsp oil and a pinch of salt. Roast for 22-25 minutes, until tender.
  3. Make dressing. In a large bowl, mix together all dressing ingredients.
  4. Prep & cook chicken. When veggies have 15 minutes cook time remaining, heat ½ tsp oil in a large fry-pan on medium-high heat. Season chicken and cook for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
  5. Chop coriander.
  6. Finish salad. Add all veggies to bowl with dressing. Toss well to combine and season.
  7. Slice chicken thinly. Reserve any resting chicken juices.
  8. Serve salad topped with chicken, resting juices, pesto and coriander.

Nutritional Information

Energy 1803 kj
431 kcal
Protein 36.0g
Carbohydrate 26.9g
Fat 18.8g