Roast vegetable & pesto chicken salad

Posted by on Dec 4, 2014 in Recipes, Wellbeing | 0 comments

Roast vegetable & pesto chicken salad

This salad is really hearty and filling, not to mention super tasty and nutritious – win!

2 cups cooked shredded chicken breast
1 cup homemade basil pesto
1 large sweet potato
1 large eggplant
2 carrots
2 zucchinis
1 red capsicum
1 small jar of sun dried tomatoes
Olive oil

1. Preheat the oven to 180 degrees celsius.
2. Chop all of the veggies into small pieces of roughly the same size.
3. Place the veggies in a roasting tray and toss in olive oil.
4. Roast the veggies for an hour at 180 degrees celsius, or until they have softened.
5. When the veggies are done, toss with the pesto in a large bowl.
6. Stir in the chicken and sun dried tomatoes.
7. Serve on a bed of spinach.

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