Pesto Chicken & Roast Veggie Salad

Pesto Chicken & Roast Veggie Salad

Ready in 45 minutes • Serves 2
This dish most recently appeared in Bargain Box (5 Nights For 2) No Fish LEGACY on Sunday, October 27, 2019.
Order Now
Order Now

Ingredients

Veggies

  • 200g potatoes, diced 2cm
  • 1 carrot, cut in half & sliced 1cm
  • 1/2 capsicum, diced 2cm
  • 200g pumpkin wedges
  • 1/2 red onion, sliced 1cm
  • 1/2 pack baby spinach
  • 1 pack sliced almonds

Chicken

  • 1 pack chicken breasts, cut into 1cm strips
  • 1 pack chicken spices
  • 1/2 tsp salt

Dressing

  • 2 Tbsp mayo
  • 1 pack basil drizzle

To Serve

  • Pinch of chilli flakes (optional)

Steps

  1. BEFORE YOU START, Preheat oven to 230°C. Preheat BBQ to medium-high (if using).
  2. PREP & COOK VEGGIES. Toss potatoes, carrot, capsicum, pumpkin and onion on a lined oven tray with a little oil. Season and roast for about 30 minutes, until golden and tender.
  3. PREP CHICKEN. Pat chicken dry and cut into 1cm strips. Toss in a bowl with chicken spices, a little oil and salt.
  4. PREP DRESSING. In a bowl, mix mayo and basil drizzle together.
  5. COOK CHICKEN. When veggies have 15 minutes cook time remaining, heat a little oil in a frypan on medium-high heat. Cook chicken for 6-8 minutes, turning, until golden and just cooked through. Alternatively, cook chicken on the BBQ.
  6. SERVE veggies tossed with spinach. Top with dressing, chicken, almonds and a pinch of chilli flakes.

Nutritional Information

Energy 2427 kj
580 kcal
Protein 40.5g
Carbohydrate 27.5g
Fat 33.5g