Warm Chicken and Roasted Carrot & Parsnip Salad
A comforting and vibrant warm salad featuring tender roasted carrots and parsnips, lean chicken, and crunchy walnuts, all tossed in a tangy balsamic dressing.
Ingredients
- Chicken breast150 g
- Carrots100 g
- Garlic powder1 g
- Olive oil10 ml
- Balsamic vinegar15 ml
- Salt1 g
- Black pepper0.5 g
- Parsnips100 g
- Mixed greens50 g
- Walnuts15 g
- Dried thyme0.5 g
Instructions
- 1Step 1
Preheat oven to 200°C. Wash and peel the carrots (200g) and parsnips (200g). Cut them into bite-sized pieces (approx. 1 cm thick) to ensure quick roasting. (5 minutes)
- 2Step 2
Toss the cut carrots and parsnips with half of the olive oil (10ml), garlic powder (2g), dried thyme (1g), salt (2g), and black pepper (1g) on a baking sheet. Roast for 15-18 minutes, or until tender-crisp and slightly caramelized. (3 minutes prep, 18 minutes cook)
- 3Step 3
While vegetables are roasting, slice the chicken breasts (300g) into thin strips. Heat the remaining olive oil (10ml) in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. (5 minutes prep, 7 minutes cook)
- 4Step 4
In a large bowl, whisk together the balsamic vinegar (30ml) and a pinch of salt and pepper to create the dressing. (2 minutes)
- 5Step 5
Once the roasted vegetables and chicken are ready, add them to the bowl with the mixed greens (100g) and walnuts (30g). Toss gently to combine with the dressing. (3 minutes)
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