Warm Chicken Caesar Salad with Roasted Yams

Warm Chicken Caesar Salad with Roasted Yams

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 22, 2018.
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Ingredients

VEGGIES

  • 70g yams, cut in half widthways
  • ¼ cauliflower, cut into small florets
  • ¼ red onion, thinly sliced
  • ¼ tsp oil or spray oil

EGG

  • 1 egg

SALAD

  • ¼ cos lettuce, shredded until you have 1½-2 cups worth
  • 1 Tbsp grated Parmesan cheese
  • 1 Tbsp thinly sliced chives
  • 1 Tbsp Caesar dressing

CHICKEN

  • ¼ tsp oil or spray oil
  • 140g lean chicken breast, patted dry and cut into 1-2cm strips
  • ¾ tsp chicken seasoning
  • ½ tsp Dijon or wholegrain mustard

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
  2. Prep & cook veggies. Toss yams, cauliflower, onion and oil on prepared tray. Season and roast for about 20 minutes, until golden.
  3. Cook egg. Cook egg in pot of boiling water for 6-7 minutes for soft-boiled (10 minutes for hard-boiled). Drain, rinse under cold water for 2 minutes until cool, then peel. Cut into quarters and season.
  4. Prep salad ingredients. Set all salad ingredients aside in a medium bowl (except dressing).
  5. Prep & cook chicken. Heat oil in a medium frypan on medium-high heat, season chicken and cook for 5-6 minutes, turning occasionally, until cooked through. Remove pan from heat, add chicken seasoning, mustard and a splash of water. Toss well to coat, season and set aside, covered, to rest.
  6. Finish salad. Add roasted veggies to bowl with salad. Add Caesar dressing, toss to coat and season.
  7. To serve, place roasted veggies and salad into a bowl. Top with chicken and egg.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 44.9g
Carbohydrate 18.0g
Fat 21.4g