Smoked chicken and roast vegetable salad

Author: Niki Bezzant - Founding Editor

Photographer: Bruce Benson

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Serves: 2 (as a light meal, or 4 as a starter)

Time to make: 50 mins

Ingredients

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300g smoked chicken breast, skin removed and sliced

1 red capsicum

1 sweet potato/ kumarasweet-potatoX

3 good handfuls salad greens

50g nuts of your choice, roasted (walnuts, pine nuts, hazelnuts)

Dressing

1 tablespoon red wine vinegar

3 tablespoons olive oil

2 teaspoons honey

Instructions

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1 Slice the sweet potato/kumara and red capsicum into even-sized pieces and spread on an oven tray. Place in a hot oven and roast until tender (about 25 minutes), then remove and leave to cool.

2 Toast the nuts in a dry pan on the stove.

3 Combine the dressing ingredients and whisk or shake together. Taste and adjust to suit.

4 Combine all the salad ingredients in a large bowl and gently blend together.

HFG tip

Roast the vegies, toast the nuts and make the dressing the day before, pop them in the fridge, then all you have to do is assemble the salad.

Nutrition Info (per serve)

Calories 693cal

Kilojoules 2900kJ

Protein 39.5g

Total fat 47.6g

–Saturated fat 6.8g

Carbohydrates 27g

–Sugars 12.3g

Dietary fibre 4.2g

Sodium 120mg

Calcium 107mg

Iron 2.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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