During the winter we don't tend to entertain friends as much..the inside of our home is not as large as others and so being inside with lots of people is tricky. We have a great outside space for summer gatherings.
Last night though we did indeed have some friends to share in dinner and I am sure that no-one really minded the "cosiness".
Last night though we did indeed have some friends to share in dinner and I am sure that no-one really minded the "cosiness".
I thought I would share this really tasty and as always incredibly easy to prepare dish...
Creamy Chicken and Roast Vegetable Salad
serves 4
4 Potatoes cut into 3cm pieces
2 large carrots,peeled,quartered lengthways
1 red capsicum,quartered
2 tablespoons olive oil
3 cups shredded cooked chicken
4 green onions,thinly sliced
100g baby spinach
Creamy Apricot dressing
1/3 cup Whole egg mayonnaise
2 tablespoons apricot nectar
2 teaspoons wholegrain mustard
Preheat oven to 220 c.Roast potatoes, capsicum and carrots in oil until golden and tender. Allow to cool for 10 mins. Add chicken ,onion and spinach.
Make creamy apricot dressing. Combine mayonnaise, nectar, mustard and salt and pepper. Mix to combine well. Pour over salad.Toss to combine.
serves 4
4 Potatoes cut into 3cm pieces
2 large carrots,peeled,quartered lengthways
1 red capsicum,quartered
2 tablespoons olive oil
3 cups shredded cooked chicken
4 green onions,thinly sliced
100g baby spinach
Creamy Apricot dressing
1/3 cup Whole egg mayonnaise
2 tablespoons apricot nectar
2 teaspoons wholegrain mustard
Preheat oven to 220 c.Roast potatoes, capsicum and carrots in oil until golden and tender. Allow to cool for 10 mins. Add chicken ,onion and spinach.
Make creamy apricot dressing. Combine mayonnaise, nectar, mustard and salt and pepper. Mix to combine well. Pour over salad.Toss to combine.
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