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Crispy Chicken and Roast Vegetable Salad | Marion's Kitchen

Name: Crispy Chicken and Roast Vegetable Salad | Marion's Kitchen
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 400g(14 oz)babycarrots, halved lengthways; ½ fennel bulb, cut into wedges; 6 garlic cloves; 1 long redchilli, thinly sliced; 2 tbsp sesame oil; 3 tbsp honey; 2 tsp sweet paprika; ¼ cupMarion’s Kitchen Miso Sesame Vinaigrette; 2 tsp vegetable oil; 4 skin-on chicken thigh fillets; ½ tsp ground turmeric; ¼ tsp ground black pepper; 2 handfuls of salad leaves to serve; 2 handfuls of baby spinach to serve; sea salt

Prep 15m

Cook 45m

Total 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.