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Autumn Dijon chicken salad recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Tangy dijon dressing, sweet pops of pomegranate, roasted almonds, and crisp apple slices create a flavorful and colorful Autumn salad.
Ingredients:
  • 70g (1⁄3 cup) red quinoa, rinsed
  • 40.00 ml chopped fresh tarragon leaves
  • 125ml (1⁄2 cup) olive oil
  • 21⁄491.40 gm Dijon mustard
  • 700g sweet potato, unpeeled, halved lengthways
  • 2 red onions, cut into thick wedges
  • 2 chicken breast fillets
  • 42.00 gm fresh lemon juice
  • 60g baby rocket
  • 1 red apple, thinly sliced (see notes)
  • 60g (1⁄3 cup) roasted almonds, chopped
  • 40.00 ml pomegranate arils
Instructions:
  • Simmer quinoa in salted boiling water until tender, drain. Preheat oven to 220C/200C fan forced. Mix tarragon, 60ml (1 ⁄4 cup) oil, and 2 tbsp mustard in a jug. Spread sweet potato on a baking tray, coat with half of the tarragon mixture, season, and roast for 15 minutes. Add onion to tray, roast for additional 20 minutes until golden and tender, turning once.
  • Combine the chicken with the leftover tarragon mixture in a bowl, ensuring it's evenly coated. Heat 1 tablespoon of the remaining oil in an ovenproof non-stick frying pan over high heat. Sear the chicken for 2-3 minutes on each side until golden. Transfer the pan to the oven along with the tray and roast for 15 minutes, until the chicken is fully cooked and the veggies are nicely golden.
  • In a jug, combine lemon juice, remaining oil, and mustard, then season. Arrange rocket and apple on a serving platter, slice chicken and add to the platter. Top with quinoa and roast vegetables. Drizzle dressing over everything and sprinkle with almonds and pomegranate arils before serving.

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