Chicken Salad With Red Onion, Risoni & Almonds
Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper. Place the sweet potato on the tray, drizzle with 1 tablespoon of the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wholesomebysarah.com.au.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Colander
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mason jar
- Spoon
- Plate
Ingredients
- 1 sweet potato (peeled & diced)
- 3 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 8 chicken tenderloins
- 1 tablespoon moroccan spice blend
- 1 1/2 cups risoni
- 2 cups baby spinach (roughly chopped)
- 1 zucchini (grated or julienned)
- 1/2 cup dried cranberries
- 1 red onion (small, thinly sliced)
- 400 g canned chickpeas (drained & rinsed)
- 1 cup mint leaves (finely chopped)
- 1/2 cup slivered almonds (toasted)
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons dijon mustard
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