Roasted chicken, vegetable and risoni salad

Organisation: The Dairy Kitchen at Dairy Australia.

Serves: 4

Type of recipe: light meals and lunches, chicken

Recipe

This Roasted Chicken, Vegetable, and Risoni Salad combines tender chicken, roasted vegetables like sweet potato, capsicum, zucchini, and asparagus, with cooked risoni pasta. Tossed with a tangy yogurt and red wine vinegar dressing, parsley, and capers, it's a delicious and versatile dish that can be enjoyed warm or chilled. Perfect for a nutritious and filling meal.

Ingredients

250g chicken tenderloins
200g sweet potato, cut into 1 cm cubes
1 large red capsicum, cut into 2 cm pieces
1 zucchini, cut into 2 cm rounds
1 bunch asparagus, cut into 5cm lengths
1 large red onion, cut into thin wedges
1 teaspoon smoked paprika
3 cloves garlic, crushed
2 teaspoons olive oil
1 cup Australian natural yogurt
2 teaspoons red wine vinegar
1 cup risoni pasta, cooked until al dente
1/2 cup flat leaf parsley, chopped
2 tablespoons baby capers, rinsed and drained
freshly ground black pepper, to taste

Method

1. Toss the chicken, sweet potato, capsicum, zucchini, asparagus, red onion, paprika, garlic and oil together in a large bowl. Spread in a single layer onto a baking paper lined oven tray and bake at 180°C for 25-30 minutes or until the chicken and vegetables are cooked. Cool for 10 minutes.
2. Combine the yoghurt and vinegar to make a dressing.
3. Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper. Toss to coat and serve warm or chilled drizzled with remaining dressing.