Lemon Pepper Chicken & Risoni Salad

Lemon Pepper Chicken & Risoni Salad

Servings 4
Calories 623 kcal

Ingredients
 
 

  • 1 teaspoon chicken stock powder
  • 1 1/2 cups risoni orzo pasta
  • 8 chicken tenderloins chicken breasts or thighs work too
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon lemon pepper seasoning
  • 1 cup cherry tomatoes quartered
  • 1 red capsicum diced
  • 1 lebanese cucumber chopped
  • 1/2 red onion sliced
  • 1 cup parsley leaves or mint leaves, chopped
  • 100 g feta cheese crumbled
  • 1/2 cup pine nuts toasted

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 lemon large, juice squeezed, plus extra to serve
  • sea salt & cracked black pepper

Instructions
 

  • Bring a large saucepan of water to the boil. Add the stock powder and risoni and cook according to packet instructions (about 8 minutes). Drain and run under cold water.
  • Marinate the chicken tenderloins in the olive oil and lemon pepper seasoning. Place a large frying pan over medium–high heat and cook the tenderloins for about 5 minutes each side (depending on size). Remove and set aside.
  • For the dressing: Mix together all the ingredients in a bowl or jug. Season and adjust to taste.
  • Place the risoni, cherry tomatoes, capsicum, cucumber, red onion, parsley, feta and pine nuts in a large bowl. Drizzle over the dressing, season well and toss the salad together. Arrange the chicken tenderloins on top and squeeze over some fresh lemon juice before serving.

Nutrition

Calories: 623kcalCarbohydrates: 57gProtein: 37gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 86mgSodium: 541mgPotassium: 1028mgFiber: 6gSugar: 7gVitamin A: 2611IUVitamin C: 85mgCalcium: 199mgIron: 4mg

Keywords

Dinner, Lunch, Salad
Chicken, Egg Free, Gluten Free
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