Chicken and roast veg salad with lemon chilli dressing

This healthy chicken and roast vege salad ticks all the boxes. It’s delicious, packed full of vegetables and makes eating gluten and dairy-free oh so easy.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

6 skinless chicken drumsticks
4 carrots, chopped
4 cups chopped cauliflower florets
1 cup cooked freekeh or brown rice
4 cups finely sliced red cabbage
4 cups finely sliced baby kale or spinach
3 tablespoons toasted pumpkin seeds
5 tablespoons low-fat plain yoghurt
2 lemons, zest and juice
3 tablespoons tahini
1 clove garlic, crushed (optional)
2 teaspoons reduced-salt soy sauce
2 teaspoons chilli flakes

Instructions

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1 Preheat oven to 200°C. On a baking dish, place chicken, carrot and cauliflower and roast for 20-30 minutes, until cooked through and golden.

2 In a bowl, gently combine freekeh or rice, cabbage and kale. In a small bowl, combine pumpkin seeds, yoghurt, lemon zest and juice, tahini, garlic, soy sauce and chilli flakes.

3 When chicken and vegetables are cooked, remove from oven and allow to cool slightly. Remove chicken meat from bones. Add chicken and vegetables to salad mixture and gently combine. Serve with dressing.

Variations

Make it gluten free: Use brown rice rather than freekeh and check tahini and soy sauce are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1770 kJ

Protein 30 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 13 g

Sodium 320 mg

Calcium 120 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.