C
SPINACH, SQUASH & CHICKEN SALAD
\ Serves: 2
Portion calories: 450
Ingredients
2 chicken fillets, in 2cm dice
4 tsp olive oil
1 butternut squash peeled, in 2cm dice
150g spinach
1 red onion, diced
2 tbsp sweet corn
3 medium tomatoes, diced
2tbsp Aoife’s Balsamic Vinaigrette dressing
Aoife’s Balsamic Vinaigrette Dressing
50ml olive oil
30ml balsamic vinegar
1tbsp honey
1tbsp wholegrain mustard
1 clove garlic, crushed
Method
Preheat oven to 200°C /180°C (FAN)
Place butternut squash on baking tray. Add 2tsp olive oil and toss to coat the squash.
Place in oven and bake until tender (15-20 mins).
Add remaining oil to a hot pan and stir fry chicken until cooked through.
Combine spinach, cooked chicken, baked squash, onion, tomatoes and sweet corn.
To make vinaigrette dressing combine all ingredients in a clean jar.
Screw on lid and shake until blended.
Serve with 2 tbsp Balsamic Vinaigrette dressing