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Roasted Chicken, Vegetable and Risoni Salad

Serves 4


  • 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
Download Recipe (PDF)


  1. 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. 2. Combine the yogurt and vinegar to make a dressing.
  3. 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.

Tips / Handy Hints

This salad can be made using leftover roast vegetables and skinless roasted chicken from the night before. This salad will keep well refrigerated for up to 3 days, making it perfect to cook on a weekend and pack in individual containers for work lunches.

Nutritional Information

Nutrients per serve:
Energy (kj) 1606
Protein (g) 26.8
Fat, Total (g) 9.6
Saturated (g) 3
Carbohydrates (g) 43.7
Sugars (g) 9.8
Dietry Fibre (g) 5.8
Sodium (mg) 387
Calcium (mg) 173
Iron (mg) 2.3


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