g
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat oven to 180°c.
- Combine the a of the mustard and a of the orange juice, add the chicken breasts and marinate for 1-1 a hours. Remove from the marinade and roast for 20-25 minutes, or until juices run clear. Remove from the oven and cool.
- Roast the pears in the oven for 20-25 minutes or until soft, set aside.
- Combine lettuce, roast red capsicum, carrot and pear in a bowl, toss well to mix, add the combined remaining mustard and orange juice, gently toss.
- Put the salad on a serving plate, top with slice pieces of the cooked chicken, garnish with the roasted walnuts and the orange segments.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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