Food & Wine
Chicken risoni and vegetable salad
Here’s a neat way to give the leftovers from your roast new life. This roast chicken, risoni and vegetable salad is a tasty meal in its own right! Hearty, healthy and most importantly – delicious!
Serves: Four
Ingredients:
- 250g chicken tenderloins
- 200g sweet potato, cut into 1 cm cubes
- 1 large red capsicum, cut into 2 cm pieces
- 1 zucchini, cut into 2 cm rounds
- 1 bunch asparagus, cut into 5cm lengths
- 1 large red onion, cut into thin wedges
- 1 teaspoon smoked paprika
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- 1 cup Australian natural yogurt
- 2 teaspoons red wine vinegar
- 1 cup risoni pasta, cooked until al dente (firm to bite)
- ½ cup flat leaf parsley, chopped
- 2 tablespoons baby capers, rinsed and drained
- Freshly ground black pepper, to taste
Method:
- Toss chicken, sweet potato, capsicum, zucchini, asparagus, red onion, paprika, garlic and oil together in a large bowl.
- Spread in a single layer onto a baking paper lined oven tray.
- Bake the dish at 180°C for 25-30 minutes or until the chicken and vegetables are cooked.
- Cool the chicken and vegetables for around about 10 minutes.
- Combing the yogurt and vinegar together to make a dressing.
- Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.
- Toss to coat and serve warm or chilled drizzled with remaining dressing.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Pumpkin, feta and beetroot quinoa salad
Pasta salad with tomato, broccoli and olives