By Philippine Wallart
NONNA’S CHICKEN & SALAD
4 steps
Prep:10minCook:35min
with roasted sweet potato & hazelnut
A comforting dish that tastes like home. This wholesome and healthy roast chicken salad is the perfect dinner to get you powering through the week.
Updated at: Thu, 04 Apr 2024 15:38:02 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories2570.8 kcal (129%)
Total Fat171.5 g (245%)
Carbs56.8 g (22%)
Sugars5.1 g (6%)
Protein191.3 g (383%)
Sodium925.8 mg (46%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200°C. Cut the sweet potato chunks into bite-sized pieces, place on a roasting tray. Pat the chicken dry, and add to the tray (skin side up). Coat the sweet potato and chicken with oil and the Med Roast Rub (to taste). Spread out evenly and roast in the hot oven for 30-35 minutes, until cooked through and golden. Remove from the oven, and let it rest for 5 minutes before serving.
Step 2
Place a nonstick pan over a medium-high heat. When hot, toast the hazelnuts, for 3-5 minutes until golden. Remove from the pan, and roughly chop once cooled.
Step 3
Thinly slice the onion. Cut the plum tomato into quarters. Zest and wedge the lemon. In a bowl, combine the onion, tomato, lemon zest (to taste) and season. Rinse and dry the green leaves. Just before serving, toss the green leaves with the tomato, onion and some Drizzle Salad Dressing.
Step 4
Plate up the roasted chicken, sweet potato and a side of salad. Garnish with the hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
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