Chicken Salad With Red Onion, Risoni & Almonds
Chicken Salad With Red Onion, Risoni & Almonds
Rate this RecipeIngredients
- 1 sweet potato peeled & diced
- 3 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 8 chicken tenderloins
- 1 tablespoon moroccan spice blend
- 1 1/2 cups risoni
- 2 cups baby spinach roughly chopped
- 1 zucchini grated or julienned
- 1/2 cup dried cranberries
- 1 red onion small, thinly sliced
- 400 g canned chickpeas drained & rinsed
- 1 cup mint leaves finely chopped
- 1/2 cup slivered almonds toasted
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper. Place the sweet potato on the tray, drizzle with 1 tablespoon of the olive oil and season well. Roast for about 25 minutes. Remove and let cool.1 sweet potato, 3 tablespoons extra virgin olive oil
- Place the chicken tenderloins in a bowl and drizzle over the remaining olive oil. Add the moroccan spice, mix well and marinate for at least 10 minutes.8 chicken tenderloins, 3 tablespoons extra virgin olive oil, 1 tablespoon moroccan spice blend
- Bring a medium saucepan of water to the boil. Add the risoni and cook until al dente (about 8–10 minutes). Drain, run under cold water and set aside.1 1/2 cups risoni
- For the dressing: Combine all the ingredients in a small jug or glass jar. Season well.3 tablespoons extra virgin olive oil
- Place a large frying pan over medium heat. Cook the chicken for 3–4 minutes each side (depending on the size). Remove and set aside. You can leave the tenderloins whole or slice them into smaller pieces.8 chicken tenderloins
- Place the risoni, sweet potato, spinach, zucchini, dried cranberries, red onion, chickpeas, mint and almonds in a large bowl. Drizzle over half the dressing and toss well. Add more dressing if needed.1 1/2 cups risoni, 1 sweet potato, 2 cups baby spinach, 1 zucchini, 1/2 cup dried cranberries, 1 red onion, 400 g canned chickpeas, 1 cup mint leaves, 1/2 cup slivered almonds
- Serve the salad into bowls and top with the warm chicken tenderloins.8 chicken tenderloins
Notes
If you have dressing left over, you can store it in a glass jar in the fridge for up to 1 week.
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