Herb Crusted Chicken Salad

Name: Herb Crusted Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 head of broccoli cut into florets; 1/2 pumpkin chopped; 2 carrots chopped lengthways; 2 tsp olive oil; Changing Habits Seaweed Salt to taste; cracked Changing Habits Pepper to taste; 2 chicken breast cut into strips; 2 tsp olive oil; 1 tbsp Changing Habits Vegetable Stock Powder; 1 tsp paprika; 1 tsp Changing Habits Chilli Powder; 2 tsp dried oregano; 2 tbsp finely grated parmesan cheese; crackedChanging Habits Pepper to taste; 150 g baby spinach leaves; 2 tbsp Spanish onion thinly sliced; 3 tbsp shaved parmesan; 1/3 cup slivered almonds; 1/4 cucumber diced; 1/3 cup Easy Olive Oil Mayo

by Tessa | Jan 16, 2023 | 0 comments

This salad is perfect for these warmer months of the year. Light, nutritious and tasty!

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 minsDifficultyBeginner

Ingredients

Veggies

1 head of broccoli cut into florets

1/2 pumpkin chopped

2 carrots chopped lengthways

2 tsp olive oil

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

Chicken

2 chicken breast cut into strips

2 tsp olive oil

1 tbsp Changing Habits Vegetable Stock Powder

1 tsp paprika

1 tsp Changing Habits Chilli Powder

2 tsp dried oregano

2 tbsp finely grated parmesan cheese

crackedChanging Habits Pepper to taste

Salad

150 g baby spinach leaves

2 tbsp Spanish onion thinly sliced

3 tbsp shaved parmesan

1/3 cup slivered almonds

1/4 cucumber diced

Dressing

1/3 cup Easy Olive Oil Mayo

Directions

Preheat oven to 180 degrees Celsius.

Line a baking tray with baking paper.

Dice all of the vegetables into fairly small pieces, drizzle with olive oil and season with salt and pepper. mix the veggies and scatter on the baking tray.

Roast for 40 minutes. Set aside.

Chicken

Place the chicken strips in a bowl and add the olive oil, veggie stock, paprika, oregano, parmesan and pepper. Rub the spices into the chicken.

Heat a non-stick frypan over a medium-high heat.

Fry the chicken on each side until the chicken begins to brown. Set aside.

Salad

Place all of the salad ingredients as well as the chicken and veggies in a large bowl and mix well.

Add the mayo dressing and mix well.

Serve between 2 plates and enjoy!

CategoryMains, Sides

Ingredients

Veggies

1 head of broccoli cut into florets

1/2 pumpkin chopped

2 carrots chopped lengthways

2 tsp olive oil

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

Chicken

2 chicken breast cut into strips

2 tsp olive oil

1 tbsp Changing Habits Vegetable Stock Powder

1 tsp paprika

1 tsp Changing Habits Chilli Powder

2 tsp dried oregano

2 tbsp finely grated parmesan cheese

crackedChanging Habits Pepper to taste

Salad

150 g baby spinach leaves

2 tbsp Spanish onion thinly sliced

3 tbsp shaved parmesan

1/3 cup slivered almonds

1/4 cucumber diced

Dressing

1/3 cup Easy Olive Oil Mayo

Directions

Preheat oven to 180 degrees Celsius.

Line a baking tray with baking paper.

Dice all of the vegetables into fairly small pieces, drizzle with olive oil and season with salt and pepper. mix the veggies and scatter on the baking tray.

Roast for 40 minutes. Set aside.

Chicken

Place the chicken strips in a bowl and add the olive oil, veggie stock, paprika, oregano, parmesan and pepper. Rub the spices into the chicken.

Heat a non-stick frypan over a medium-high heat.

Fry the chicken on each side until the chicken begins to brown. Set aside.

Salad

Place all of the salad ingredients as well as the chicken and veggies in a large bowl and mix well.

Add the mayo dressing and mix well.

Serve between 2 plates and enjoy!