Honey and rosemary chicken, salad and edamame and mung bean fettuccine

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 600g butterfly chicken
  
• 200g pack edamame & mung bean fettuccine

• Dressing
  
• 1 avocado
  
• 4 tablespoons plain low-fat yoghurt
  
• 2 tablespoons lemon juice
  
• 1 clove garlic
  
• black pepper
  
• 2 tablespoons chopped fresh parsley

• Salad
  
• ½ cucumber, sliced
  
• 200g fresh cherry tomatoes, halved
  
• 120g bag salad mix
  
• 2 tablespoons pumpkin seeds

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Instructions

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1. Preheat fan-forced oven to 190°C. Place chicken on lightly greased tray and cook for 1 hour or until cooked through, turning occasionally. Once cooked, remove and set aside to cool, before removing chicken from bones ready for salad.
2. Meanwhile, cook fettuccine following packet instructions. Drain and set aside to cool.
3. To make dressing, blend avocado, yoghurt, lemon juice, garlic, pepper and parsley in the Kenwood Triblade bowl until smooth.
4. In a large mixing bowl combine cooled fettuccine, cucumber, tomatoes and chicken. Stir through dressing.
5. On a large platter layer half of the salad mix then top with half of the chicken salad. Repeat layering with remaining halves. Top with pumpkin seeds and serve.

Nutrition info (per serve)

Calories 577 cal

Kilojoules 2410 kJ

Total fat 29 g

Saturated fat 7 g

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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.

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First published: May 2017

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