Chicken, pear, roast capsicum and walnut salad

Allergen – Contains nuts.
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chicken, pear, capsicum and walnut salad next to two slices of toast
g Best choice GF Gluten free EF Egg free DF Dairy free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Heat oven to 180°c.
  2. 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.
  3. Roast the pears in the oven for 20-25 minutes or until soft, set aside.
  4. 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.
  5. Put the salad on a serving plate, top with slice pieces of the cooked chicken, garnish with the roasted walnuts and the orange segments.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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