Chicken and Roast Vegetable Salad

Chicken Marinade
2 x large chicken breasts, sliced into half and flattened
6 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
Juice of 2 large lemons
Zest of 1 lemon

Roast Vegetable Salad
2 x red capsicums, seeds removed
1 x medium sized zucchini, sliced
1 x small carrot, sliced
1⁄2 butternut pumpkin cut into small wedges
1 x large sweet potato, peeled, cut into 4cm pieces
2 x garlic cloves
1 large red onion, cut into thick wedges
3 tbsp extra virgin olive oil
1⁄4 cup toasted nuts (pine nuts or almond slivers work well)
4 cups rocket/baby spinach leaves

Salad Dressing
2 tablespoons lemon juice
1⁄4 cup olive oil
2 teaspoons wholegrain mustard 1 teaspoon dried oregano

1. Place the chicken breasts between two pieces of baking paper and flatten using a meat cleaver.
2. Combine all of the marinade ingredients in a large bowl. Add the chicken breasts and mix well until the chicken is evenly coated in the marinade. Cover and place in the fridge to marinate for one hour
3. Preheat oven to 180 degrees . Place the capsicum, zucchini, pumpkin, sweet potato, garlic, red onion and olive oil in a bowl. Season with salt and pepper and toss well to combine. Place the vegetables in a single layer, onto two large oven trays. Make sure not to crowd the vegetables. Roast for approximately 40 minutes or until vegetables are cooked through and tender.
4. Make the dressing by placing the lemon juice, oil, mustard and oregano in a screw-top jar. Shake well to combine
5. Heat a non-stick pan over medium heat. Add some olive oil and cook the chicken in two batches.
6. Place the vegetables, salad leaves and toasted nuts in a large bowl. Add some chicken on top and pour over the dressing


Nicole Saliba