Herb Crusted Chicken Salad

by | 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
 cracked Changing Habits Pepper to taste
Chicken
 2 chicken breast cut into strips
 2 tsp olive oil
 1 tsp paprika
 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
Directions
1

Preheat oven to 180 degrees Celsius.

2

Line a baking tray with baking paper.

3

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.

4

Roast for 40 minutes. Set aside.

Chicken
5

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.

6

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

7

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

Salad
8

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

9

Add the mayo dressing and mix well.

10

Serve between 2 plates and enjoy!

Category,

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Ingredients

Ingredients
Veggies
 1 head of broccoli cut into florets
 1/2 pumpkin chopped
 2 carrots chopped lengthways
 2 tsp olive oil
 cracked Changing Habits Pepper to taste
Chicken
 2 chicken breast cut into strips
 2 tsp olive oil
 1 tsp paprika
 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

Directions

Directions
1

Preheat oven to 180 degrees Celsius.

2

Line a baking tray with baking paper.

3

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.

4

Roast for 40 minutes. Set aside.

Chicken
5

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.

6

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

7

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

Salad
8

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

9

Add the mayo dressing and mix well.

10

Serve between 2 plates and enjoy!

Herb Crusted Chicken Salad
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