Roast vegetable and chicken salad

Recipe: Roast vegetables and chicken salad

3 minutes to read
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Recipe by potatoes.co.nz, a not-for-profit organization

Difficulty: Easy

Ready In: 25 Minutes

Serves: 4

Ingredients

  • 2 cups spinach leaves
  • 1 cup cooked diced kumara, pumpkin or potato
  • 1 cup shredded cooked chicken
  • 2 tomatoes, halved
  • ¼ cup yoghurt
  • 2-3 sprigs mint leaves, for garnish

Instructions

  1. Arrange spinach leaves, kumara, chicken and tomatoes in a serving dish.
  2. Spoon over yogurt, garnish with mint leaves and serve.

Nutrition Information Panel

                                                   Per Serving [4 Serves]
Energy165.63kcal
Protein13g
Total fat
– saturated fat
5.6g
1.7g
Carbohydrates
– sugars
12.4g
7.7g
Fibre7.9g
Gluten0g
Sodium147g

Chicken is a great source of protein.

Protein is an essential building block for our muscles, hormones, neurotransmitters and especially our brain. 

To learn more about proteins and their impact on our brain and health, please see our article Diet and the Brain – Proteins (cognition and brain performance).

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