CHICKEN SALAD WITH RED ONION, RISONI AND ALMONDS

Serves 4

Ingredients:

• 8 chicken tenderloins

• 2 tbsp extra virgin olive oil

• 1 tbsp Moroccan spice or seasoning

• 2 cups baby spinach, roughly chopped

• 1.5 cups risoni

• 1 sweet potato, peeled and diced

• 400g canned chickpeas, drained & rinsed

• 1 zucchini, grated or julienned

• 1/2 cup dried cranberries

• 1 small red onion, thinly sliced

• 1 cup mint leaves, finely chopped

• ½ cup silvered almonds, toasted

Dressing:

• 1/3 cup extra-virgin olive oil

• 1/4 cup apple cider vinegar

• 2 tbsp pure maple syrup

• 2 tbsp dijon mustard

• 1/2 tsp salt flakes

• freshly ground black pepper

Method:

1. Preheat oven to 180 degrees Celsius. Place the sweet potato on a lined oven tray, drizzle with some olive oil and season well. Roast for approx. 25 minutes. Remove and let cool.

2. Place chicken pieces in a bowl and drizzle over olive oil and add the Moroccan seasoning. Mix it all
together and let it marinate for at least 10 minutes.

3. Place a medium saucepan of water onto boil. Once boiling, add the risoni and cook until al dente. Drain, run through cold water and set aside.

4. For the dressing, combine all ingredients in a small jug or glass jar. Season well.

5. Place a large fry pan onto medium heat. Cook chicken for 3-4 minutes each side (depending on the size). Remove and set aside.

6. For the salad: add the spinach, risoni, sweet potato, zucchini, dried cranberries, red onion, chickpeas, mint and almonds. Drizzle over half the dressing and toss well. Check how much more you
need, you want it just coated.

7. Serve the salad into bowls and then top with the warm chicken tenderloins.

Tip: If you have remaining dressing left over, cover it well and store it in the fridge for up to a week.