Chicken and Roasted Veg with Maple Dressing

Gluten, Grains, Dairy, Egg and Nut Free

Salads can get boring pretty quickly. I’m a huge fan of adding roasted veggies into my salads, it’s a great way to get those extra veggies into your diet. Trying different dressings will also give plenty of variety. We’re really liking this maple dressing!!

INGREDIENTS:

• 3 x chicken thighs (diced 2cmx2cm)
• 2 x cups roasted pumpkin (I like butternut)*
• 1 ½ x cups roasted brussel sprouts*
• 4 x rashes bacon diced
• 2 x tablespoons coconut oil
• 2 x large handfuls of baby spinach leaves
• 200g cherry or grape tomatoes halved (opt)
  
  DRESSING:
  
• 1 ½ tablespoon maple syrup
• 1 ½ tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste

METHOD:

1. Cook bacon in a medium sized frypan with 1 tablespoon coconut oil. Set aside.
2. In the same frypan, brown chicken pieces with 1 tablespoon of coconut oil, seasoning with a little salt. Set aside.
3. Add all salad dressing ingredients into a jar and mix together.
4. In a medium sized salad bowl, add all ingredients, drizzling with the salad dressing.
5. Mix together gently and serve.
   
   
   
   
   
   

NOTES:

* If you don’t have any prepared roasted veggies:
– Preheat oven to 200°C. Cut veggies and place in a lined baking dish. Drizzle with oil and season with salt and pepper. Cook for 35 minutes, turning veggies halfway through. Allow to cool.
** You can substitute pumpkin and brussel sprouts for your any other roasted veggies – carrot, sweet potato, asparagus, cauliflower or broccoli.
*** Adapt the recipe by adding in additional raw veggies such as celery, cucumber or snow peas.