Roasted Chicken, Vegetable and Risoni Salad


Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 30 MINS
So easy, the oven does the hard work, creating deliciously roasted chicken and vegetables which are then tossed through risoni pasta and coated in a creamy yoghurt dressing.


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 natural yoghurt
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
Handy Tips
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.

Nutrition (per serve)

Energy (kj) 1606
Sugars (g) 9.8
Protein (g) 26.8
Dietry Fibre (g) 5.8
Fat Total (g) 9.6
Sodium (mg) 387
Saturated (g) 3
Calcium (mg) 173
Carbohydrates (g) 43.7
Iron (mg) 2.3
All nutrition values are per serving.


  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. Combine the yoghurt and vinegar to make a dressing.
  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.

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