Warm Chicken Caesar Salad with Roasted Yams

Warm Chicken Caesar Salad with Roasted Yams

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 22, 2018.
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Ingredients

VEGGIES

  • 100g yams, cut in half widthways
  • 150g Brussels sprouts, cut in half
  • ¼ red onion, thinly sliced
  • ½ tsp oil or spray oil

EGGS

  • 1 egg

SALAD

  • 1 tomato, diced 1cm
  • 1 baby cos lettuce, shredded
  • 2-3 Tbsp Caesar dressing

CHICKEN

  • ½ tsp oil or spray oil
  • 275g lean chicken breasts, patted dry and cut into 1-2cm strips
  • 1 tsp chicken seasoning
  • ½-1 tsp Dijon or wholegrain mustard

TO SERVE

  • 2 Tbsp grated Parmesan cheese
  • 2 Tbsp thinly sliced chives

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a small pot of water to the boil.
  2. Prep & cook veggies. Toss yams, brussels sprouts, onion and oil on prepared tray. Season and roast for 20-23 minutes, until golden.
  3. Cook egg. Add egg to pot of boiling water and cook 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 egg into quarters and season.
  4. Begin salad. Place tomato and lettuce in a large bowl and set aside.
  5. Preheat large fry-pan on medium-high heat.
  6. Prep & cook chicken. Add oil to fry-pan, season chicken and cook for 5-6 minutes, turning occasionally, until cooked through. Remove from pan, place in a medium bowl and add chicken seasoning and mustard. Toss well to coat, season and set aside, covered, to rest.
  7. Finish salad. Add roasted veggies to bowl with salad. Add Caesar dressing, toss to coat and season.
  8. Prep garnishes.
  9. To serve, share salad and veggies between bowls. Top with chicken and egg. Sprinkle over Parmesan and chives.

Nutritional Information

Energy 1871 kj
447 kcal
Protein 43.0g
Carbohydrate 13.8g
Fat 23.6g