Lisa Whiteman | Feb 7, 2020 | 0
Roast Vegetable Chicken Salad
Melt 2 tablespoons of coconut oil, or other quality oil or animal fat in a large roasting pan.
Roast your choice of root and other seasonal vegetables at 200 degC. I have used kumara, pumpkin, carrot, leek and parsnip here.
While the veges are roasting wrap long slices of chicken breast (with skin on) in rashers of streaky bacon.
Add the prepared chicken strips to the roasting pan on top of the partially cooked vegetables at 15mins, and continue to roast for a further 30 mins until well cooked and slightly golden.
On a large serving platter or individual plates scatter 3 or 4 handfuls of baby spinach, wild rocket or kale, whichever is preferred.
Top the greens with the roast vegetables, and arrange the chicken on top as desired.
Salt and pepper to taste and drizzle with avocado oil and a squeeze of lemon juice especially over the greens.
Serve and enjoy 🙂