Get all your essential nutrients in with this protein-rich salad and fuel your day the right way - with added flavour from Cali Cali
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 302 |
| Fat | 9.9g |
| Saturates | 1g |
| Protein | 47g |
| Carbs | 7.4g |
| Sugars | 2.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 190°C, then chop the sugar snap peas, broccoli head, green beans and cherry tomatoes roughly in half and place onto a baking tray. Add the olive oil and roast in the oven for 15 minutes.
Place the chicken breasts on a piece of tinfoil. Fold the sides up slightly creating a boat-like shape. Season with salt and pepper, then add Cali Cali Peri Peri Sauce - as much as desired. Fold the tinfoil over to enclose the chicken and allow to bake in the oven for 10 minutes.
After 10 minutes, open the tinfoil slightly and bake for a further 15 minutes.
Meanwhile, wash the spinach and rocket.
Assemble the salad by placing the greens at the bottom, then layer the roasted vegetables and chicken breasts on top. Finish by drizzling more Cali Cali Peri Peri sauce over the salad.
