Cranberry, Chicken & Asparagus Salad

(5)

NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 2 small chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch asparagus, trimmed, 4cm lengths
  • 240g brown and red rice with quinoa pre-cooked rice mix
  • ⅓ cup (80ml) of your favourite store-bought salad dressing
  • ⅓ cup (45g) Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
  • 1 cup fresh mint and basil leaves
  • 2 cups baby spinach leaves
  • 200g mixed cherry tomatoes, halved
  • 150g Persian fetta, drained

DIRECTIONS

DIRECTIONS

1. Preheat the oven to 180*C. Line an oven tray with baking paper.

2. Arrange chicken breasts onto the lined tray, drizzle with oil and season. Roast for 20 minutes, rest covered for ten minutes. Cut into slices.

3. Place asparagus into a heatproof bowl, cover with boiling water, stand for 1 minute, refresh in cold water, drain.

4. Divide the rice among 2 large 750ml jars; drizzle over half the dressing and sprinkle over half the Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries.

5. Layer up with spinach, fresh herbs, tomatoes, chicken, asparagus, feta and remaining Craisins®. Drizzle with remaining dressing.


Tip: Short on time? Use 2 cups of shredded rotisserie chicken instead of cooking the chicken breasts.

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