Chicken and roast vegetable salad
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Chicken and Roast Vegetable Salad

Posted by Emily on 25th October 2018 at 02:07pm

I was at the beach with a friend this week, and she whipped out a delicious salad. I caught a whiff of the dressing and saw she had put roasted veg in her salad. Now, I don’t usually bother with dressings on my salad, and I don’t usually put roasted veg in my salad. But, I was inspired and so decided to experiment a bit when I got home. This is the yummy result of my experiment:



  • 200g of baby spinach (½ a big bag)
  • 4 ice-berg lettuce leaves, shredded
  • A few slices of purple cabbage (not necessary, but nice for the colour burst)
  • 4 small sweet potatoes, diced with skin left on
  • 1 butternut, diced with skin left on
  • 4 chicken breasts cut into strips
  • 1 tin of chickpeas, drained
  • A sprinkle of seeds of your choice (I used sesame seeds and linseeds as that is what I had in my cupboard)
  • Feta to crumble over
  • Olive oil for cooking
  • A few slices of avo (optional – nice to use if it is in season)



  • Toss the baby spinach, lettuce and purple cabbage together in a huge bowl/ platter (and add the dressing to the leaves if you want to add a dressing)
  • Lightly pan fry the chicken strips in olive oil
  • Add the chickpeas and seeds to the pan and toss all together
  • Steam the butternut and sweet potato cubes, then place on a baking sheet (with some olive oil) under the grill to brown them
  • Add the chicken and chickpea mix to the bowl of leaves, and add the roasted veg also, and toss all together
  • Crumble feta over it



  • ½ cup apple cider vinegar
  • ¼ cup olive oil
  • ½ teaspoon honey
  • ½ teaspoon Dijon mustard

(Simply add all ingredients together in a glass jar and shake!)


Extra notes:

  • Cooking the butternut with the skin on was revolutionary for me. No horrible butternut peeling to be done! Plus, it was both nutritious and delicious with the skin on!
  • This makes a very large salad. It will easily serve 4-6 people. It can be used for 2 main meals for 2 people, and also probably some lunch meals. So, it can be eaten over 2 days. I would therefore recommend that you slice the avo on top freshly each time you serve up a plate, to prevent the avo going brown by the second day.  
  • Use minimal dressing on the main salad, and rather let each person add more dressing according to their personal taste preferences.