Chicken risoni and vegetable salad

Here’s a neat way to give the leftovers from your roast new life. This roast chicken, risoni and vegetable salad is a tasty meal in its own right! Hearty, healthy and most importantly – delicious!

Serves: Four

Ingredients:

• 250g chicken tenderloins
• 200g sweet potato, cut into 1 cm cubes
• 1 large red capsicum, cut into 2 cm pieces
• 1 zucchini, cut into 2 cm rounds
• 1 bunch asparagus, cut into 5cm lengths
• 1 large red onion, cut into thin wedges
• 1 teaspoon smoked paprika
• 3 cloves garlic, crushed
• 2 teaspoons olive oil
• 1 cup Australian natural yogurt
• 2 teaspoons red wine vinegar
• 1 cup risoni pasta, cooked until al dente (firm to bite)
• ½ cup flat leaf parsley, chopped
• 2 tablespoons baby capers, rinsed and drained
• Freshly ground black pepper, to taste

Method:

1. Toss chicken, sweet potato, capsicum, zucchini, asparagus, red onion, paprika, garlic and oil together in a large bowl.
2. Spread in a single layer onto a baking paper lined oven tray.
3. Bake the dish at 180°C for 25-30 minutes or until the chicken and vegetables are cooked.
4. Cool the chicken and vegetables for around about 10 minutes.
5. Combing the yogurt and vinegar together to make a dressing.
6. Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.
7. Toss to coat and serve warm or chilled drizzled with remaining dressing.

Recipe courtesy of Legendairy – visit their site for more delicious food ideas.

Related links:

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Pumpkin, feta and beetroot quinoa salad

Pasta salad with tomato, broccoli and olives