Roasted chicken salad with maple roasted pears & chickpeas
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Time to make:
$3.60 per serve
(at time of publication)
Full ingredients list:
400g skinless chicken breast fillets
1 x 400g can no-added-salt chickpeas, rinsed, drained
3 teaspoons Cajun seasoning mix
3 medium Gold Rush or Beurre Bosc pears, cored, cut into eighths
2 tablespoons pure maple syrup
4 cups baby spinach
1 tablespoon apple cider vinegar
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 200°C. Line an oven tray with non-stick baking paper. Place the chicken fillets on tray. Spray the chicken lightly with olive oil, and season with cracked black pepper.
2 Line a second tray with baking paper. Add the chickpeas to the tray and sprinkle them with Cajun seasoning mix. Toss the pears with maple syrup and arrange them over the chickpeas. Place both of the trays into the oven. Cook the chickpeas and pears for 20 minutes. Bake chicken for 20–25 minutes, or until it has become golden and is cooked through.
3 Place the baby spinach into a large bowl. Slice the chicken and add it to the spinach, along with the pears and chickpeas. Drizzle with apple cider vinegar and toss to combine. Divide between four bowls and serve.
About this recipe
First published: May 2019