Orange and Saffron Chicken Salad

2 Person - Orange and Saffron Chicken Salad

Ingredients

 

o   250g

Chicken Breast

o   2 Large

Potatoes

o   1/2 Bag

Baby Spinach

o   1

Tomato (150g)

o   1

Carrot

o   1

Capsicum

   
Pantry  

o   2 teaspoons

Honey or Sugar

o   2 Tablespoons

Vinegar or Lemon Juice

o   2 Tablespoons

Wholegrain Mustard or Dijon Mustard or Soy Sauce

o Oil

o  

Salt + Pepper

 

 

 

Method

1.     Preheat the oven to 180°C

2.     Wash and cut the potatoes into bite sized chunks

3.     Add the chopped vegetables to a large roasting dish with oil, Roast for 35-40 minutes

4.     Slice the chicken breast in half, lengthways, to make 4 chicken fillets. Season with salt and pepper

5.     Heat 1 tablespoon of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on each side, or until cooked through. Remove from pan and set aside.

6.   Prepare spinach, carrot, capsicum and tomato and arrange salad in a large bowl.

7.     Serve sliced chicken over the salad and roast vegetables and drizzle on the dressing

4 Person - Orange and Saffron Chicken Salad

Ingredients

 

o   500g

Chicken Breast

o   4 Large

Potatoes

o   1 Bag

Baby Spinach

o   2

Tomato

o   1

Carrot

o   1

Capsicum

   
Pantry  

o   1 Tablespoon

Honey or Sugar

o   3 Tablespoons

Vinegar or Lemon Juice

o   1 Tablespoon

Wholegrain Mustard or Dijon Mustard or Soy Sauce

o

Oil

o  

Salt + Pepper

 

 

 

Method

1.     Preheat the oven to 180°C

2.     Wash and cut the potatoes into bite sized chunks

3.     Add the chopped vegetables to a large roasting dish with oil, Roast for 35-40 minutes

4.     Slice the chicken breast in half, lengthways, to make 4 chicken fillets. Season with salt and pepper

5.     Heat 1 tablespoon of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on each side, or until cooked through. Remove from pan and set aside.

6.   Prepare spinach, carrot, capsicum and tomato and arrange salad in a large bowl.

7.     Serve sliced chicken over the salad and roast vegetables and drizzle on the dressing

 

6 Person - Orange and Saffron Chicken Salad

Ingredients

 

o   750g

Chicken Breast

o   6 large

Potatoes

o   1 Bag

Baby Spinach

o   3

Tomato

o   2

Carrot

o   1

Capsicum

   
Pantry  

o   2 Tablespoons

Honey or Sugar

o   4 Tablespoons

Vinegar or Lemon Juice

o   2 Tablespoons

Wholegrain Mustard or Dijon Mustard or Soy Sauce

o  

Oil

o

Salt + Pepper

   

 

 

Method

1.     Preheat the oven to 180°C

2.     Wash and cut the potatoes into bite sized chunks

3.     Add the chopped vegetables to a large roasting dish with oil, Roast for 35-40 minutes

4.     Slice the chicken breast in half, lengthways, to make 4 chicken fillets. Season with salt and pepper

5.     Heat 1 tablespoon of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on each side, or until cooked through. Remove from pan and set aside.

6.   Prepare spinach, carrot, capsicum and tomato and arrange salad in a large bowl.

7.     Serve sliced chicken over the salad and roast vegetables and drizzle on the dressing