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Chicken & Sweet Roast Veggie Salad

Chicken & Sweet Roast Veggie Salad

with Creamy Caper Sauce

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

450 kcal

Protein

:

42.4g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Eggs
Milk

We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This chicken and supergreen salad is truly the stuff of greatness, especially when you drizzle over the creamy caper sauce. It's got flavour aplenty!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

1

Cucumber

1

Red Apple

1 packet

Capers

1 packet

Dill

1 packet

Caesar Dressing

(Contains: Eggs, Milk)

330 g

Chicken Tenderloins

1

Gourmet Leaf Mix

1

Red Onion

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)1880 kJ

Calories450 kcal

Fat18.7 g

of which saturates2.8 g

Carbohydrate25.3 g

of which sugars22.2 g

Dietary Fibre7.2 g

Protein42.4 g

Sodium489 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Roast the veggies

1

Preheat oven to 220°C/200°C fan forced. Slice red onion into wedges. Place peeled & chopped pumpkin and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 20-25 minutes. Remove tray from oven and allow to cool slightly.

Get prepped

2

Meanwhile, thinly slice cucumber into rounds. Thinly slice apple into wedges. Roughly chop dill.
Reserve caper liquid, then roughly chop capers.
In a small bowl, combine capers and Caesar dressing. Set aside.
In a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. Set aside.

TIP: Capers have a strong flavour, use less if desired.

Cook the chicken

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.

Finish & serve

4

To the bowl with dressing, add cucumber, apple, dill, cooled veggies, and gourmet leaf mix. Toss to combine and season to taste.
Divide supergreen salad between bowls. Top with chicken. Drizzle over creamy caper sauce. Enjoy!

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