Mediterranean chicken salad

Prep   20 min
Cook   35 min

This is a more substantial salad that you could easily enjoy for dinner. The happy marriage of flavours will suit everyone.

  • Red capsicum, 2 capsicum(s), trimmed, seeded and cut into 5cm pieces
  • Tomato, 8 small, halved
  • Eggplant, 4 medium elongated, trimmed and halved lengthways
  • Zucchini, 3 medium, trimmed and thickly sliced on the diagonal
  • Olive oil, 1 tablespoon(s)
  • Paprika, smoked or sweet, 1½ teaspoon(s), smoked
  • Olive oil spray, 1 spray(s)
  • Chicken thigh fillet, lean, raw, 800 g, trimmed of fat
  • Balsamic vinegar, 3 tablespoon(s), 2-3 tablespoons, or to taste
  • Basil, 1 handful(s), optional
  • Radicchio, 1 head(s), tough outer leaves discarded, torn


  1. Preheat the oven to 180°C.
  2. Place the capsicum, tomato, eggplant, zucchini, olive oil and paprika in a large roasting tin and toss to combine well. Spray another large roasting tin with olive oil, add the chicken and toss to coat. Roast the vegetables and the chicken for 35 minutes or until cooked through. Transfer the vegetables to a bowl.
  3. Transfer the chicken to a board, reserving the cooking juices. When cool enough to handle, cut the chicken into 1 cm thick slices and add to the vegetables in the bowl along with the balsamic vinegar, reserved cooking juices, basil (if using) and radicchio (if using).
  4. Season to taste and toss to combine well, then divide among plates and serve immediately.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Healthy Fats & Oils1
Protein43.1 g
Total fat16.1 g
- Saturated fat3.8 g
Total carbohydrates21 g
- Total sugars19.3 g
Fibre10.7 g
Sodium149 mg