Smoked chicken and roast vegetable salad
Get the vegetables in the oven first while you prepare the dressing, that way it's really quick to throw together once the veges are ready.
Instructions
Slice the kumara and red capsicum into even-sized pieces and spread on an oven tray. Place in a hot oven and roast until tender (about 25 minutes), then remove and leave to cool.
Toast the nuts in a dry pan on the stove.
Combine the dressing ingredients and whisk or shake together. Taste and adjust to suit.
Combine all the salad ingredients in a large bowl and gently blend together.
- Recipe by:
- Niki Bezzant
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published July 2005
Recipe Information
Portions: 2 as a light meal or 4 as a starter
Time to make: 50 minutes
Total cost of all ingredients: $14.70 / $7.35 per serve
Ingredients
- 300g smoked chicken breast, skin removed and sliced
- 1 red capsicum
- 1 kumara
- 3 good handfuls salad greens
- 50g nuts of your choice, roasted (walnuts, pine nuts, hazelnuts)
- Dressing:
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons honey
Nutrition Information
| per serve | |
|---|---|
| Energy |
2900
kJ
(700 Cals) |
| Protein | 39.5g |
| Fat - saturated |
47.6g
6.8g |
| Carbohydrates - sugars |
27.0g
12.3g |
| Dietary Fibre | 4.2g |
| Sodium | 120mg |
| Calcium | 107mg |
| Iron | 2.8mg |
| * NS: Not specified | |
HFG Tip
Roast the veges, toast the nuts and make the dressing the day before, pop them in the fridge, then all you have to do is assemble the salad.
