Roasted carrot salad with chicken & Feta


Chicken salad gets an upgrade in this zesty dish with carrots, Feta and roasted garlic.

Feeds 4 : Ready in 40 minutes


  • 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


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Quarter the carrots lengthways, then add to a baking tray with the garlic
  3. Drizzle with the olive oil and season
  4. Roast for 35 mins, until golden and tender
  5. Add the pine nuts and capers to the tray for the last 5 mins of cooking
  6. Tear the cooked chicken into a bowl, then add the parsley, raisins, Feta, rocket, vinegar and extra virgin olive oil
  7. Mix well
  8. Remove the baking tray from the oven and leave to cool a little, then carefully squeeze the garlic flesh from the skins
  9. Add to the salad, along with the rest of the roasted ingredients
  10. Season, then toss everything together to combine
  11. Serve immediately