Chicken salad gets an upgrade in this zesty dish with carrots, Feta and roasted garlic.
Feeds 4 : Ready in 40 minutes
INGREDIENTS
- 550g Co-op British carrots
- 6 garlic cloves, unpeeled
- 1 tsp Co-op olive oil
- 30g Co-op pine nuts
- 20g jarred capers (drained weight)
- 170g pack Co-op British sliced chicken breast
- 25g pack flat leaf parsley, chopped
- 40g seedless raisins
- 100g Co-op Greek Feta cheese, crumbled
- 70g pack Co-op wild rocket
- 1 tbsp Co-op red wine vinegar
- 1 tbsp Co-op extra virgin olive oil
METHOD
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Quarter the carrots lengthways, then add to a baking tray with the garlic
- Drizzle with the olive oil and season
- Roast for 35 mins, until golden and tender
- Add the pine nuts and capers to the tray for the last 5 mins of cooking
- Tear the cooked chicken into a bowl, then add the parsley, raisins, Feta, rocket, vinegar and extra virgin olive oil
- Mix well
- Remove the baking tray from the oven and leave to cool a little, then carefully squeeze the garlic flesh from the skins
- Add to the salad, along with the rest of the roasted ingredients
- Season, then toss everything together to combine
- Serve immediately
