Crispy Chicken and Roast Vegetable Salad | Marion's Kitchen
Share
Email
Prep Time
15m
Cook Time
45m
Total Time
1h
This crispy chicken and roast vegetable salad is a flavorful and satisfying dish. The combination of tender baby carrots, fennel, garlic, and chili roasted to perfection, paired with perfectly seasoned chicken and a miso sesame vinaigrette is simply delicious. It's a perfect way to enjoy a healthy and hearty meal.
Recipe Options
Ingredients
Servings:
2
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
1
Preheat oven to 200°C/400°F.
2
Place the carrots, fennel, garlic, sesame oil, honey and paprika on a large oven tray. Toss until well combined. Roast for 35-40 minutes or until the carrots are tender.
3
For the chicken, pat the chicken pieces dry with paper towel. Season with salt and add the turmeric and pepper. Mix well. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy lid or pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2-3 minutes or until cooked through. Drain on paper towel and then slice.
4
When the vegetables are cooked, remove them from the oven and place them in a large bowl. Drizzle over the Miso Sesame Vinaigrette. Toss to coat. Add the salad leaves and baby spinach and gently toss again. Serve with sliced chicken.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,128kcal
-
Fat58g
-
Saturated Fat12g
-
Carbohydrates73g
-
Fiber12g
-
Sugar44g
-
Protein85g
-
Cholesterol330mg
-
Sodium940mg
Percent Daily Values are based on a 2,000 calorie diet.