Creamy Chicken & Roast Vegie Salad

Serves 4

4 potatoes, cut into 3cm pieces
2 large carrots, peeled, quartered lengthways, cut into 3cm pieces
1 red capsicum, quartered, cut into 3cm pieces
2 tablespoons olive oil
3 cups shredded cooked chicken (either a BBQ chicken or chargrill/panfry chicken thigh/breast)
2 green onions, thinly sliced (optional)
100g baby spinach
Pasta of choice eg spelt, gluten free or leave out

Apricot dressing:

1/3 cup mayonnaise (I love Gevity Great Guts Mayo – https://au.gevityrx.com/products/bone-broth-sauce-great-guts-mayo)
2 tablespoons apricot nectar
2 teaspoons wholegrain mustard

1.  Preheat oven to 220C.  Arrange all vegies in a single layer in a roasting pan and drizzle with olive oil.  If your kids don’t like cooked carrot/capsicum, then just roast the potatoes for around 25 minutes.  Transfer to a large bowl and allow to cool for 10 minutes.
2. Cook the pasta to your liking.
3. Add chicken, onion, pasta and spinach (add raw vegies now if you didn’t roast them).
4. Make the dressing – combine mayo, nectar, mustard and salt and pepper in a screw-top jar. Secure the lid and shake to combine.  Pour over salad.  Toss to combine.

  02/11/2022     Recipes     0 Comment(s)