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 (5 Nights For 2) 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 on top. If you prefer, use spray oil instead of liquid.



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


  • ½ pottle yoghurt
  • 1 pack sundried tomato dressing
  • ¼ red onion, very thinly sliced or finely diced


  • 275g lean chicken breasts


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


  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. Prep dressing. In a large bowl, mix together yoghurt, sundried tomato dressing and onion.
  4. Prep & cook chicken. Pat chicken dry and cut into steaks. Place your hand on top of chicken and slice through horizontally.
  5. 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.
  6. Chop coriander.
  7. Finish salad. Add all veggies to bowl with dressing. Toss well to combine and season.
  8. Slice chicken thinly, reserving any resting juices.
  9. Serve salad and top with chicken, resting juices, pesto and coriander.

Nutritional Information

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