Roast Vegetable Chicken Salad
Roasted pumpkin, sweet potato, red capsicum, cauliflower, carrots, zucchini, all mixed with baby spinach. Topped with ginger, parsley, lemon poached sliced chicken.
Allergens -
No allergens present
Ingredients
Chicken breast, Carrots, Pumpkin, Sweet potato, Zucchini, Cauliflower, Capsicum red, Baby spinach, Lemon juice, Himalayan salt, Ginger, Parsley fresh, Olive oil, Mixed dried herbs, Lemon zest.
Preparation and storage notes
STORAGE - Keep refrigerated between 0℃ and 5℃ PREPARATION - Eat cold or remove the chicken and heat in a microwave for approx. 30 sec on HIGH and mix through salad mix.
Nutritional information
| Serving size: 680g | Per serve | Per 100g |
|---|---|---|
| Energy | 1591.8kJ | 234.1kJ |
| 380.4Cal | 55.9Cal | |
| Protein | 41.6g | 6.1g |
| Fat, total | 6.6g | 1g |
| • saturated | 1.3g | 0.2g |
| Carbohydrate | 30.3g | 4.5g |
| • sugars | 19.3g | 2.8g |
| Sodium | 1260.3mg | 185.3mg |