Herb Crusted Chicken Salad

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!

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