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SPINACH, SQUASH & CHICKEN SALAD  

\ Serves: 2

Portion calories: 450

Ingredients

2 chicken fillets, in 2cm dice

4 tsp olive oil

1 butternut squash peeled, in 2cm dice

150g spinach

1 red onion, diced

2 tbsp sweet corn

3 medium tomatoes, diced

2tbsp Aoife’s Balsamic Vinaigrette dressing

Aoife’s Balsamic Vinaigrette Dressing

50ml olive oil

30ml balsamic vinegar

1tbsp honey

1tbsp wholegrain mustard

1 clove garlic, crushed

Method

Preheat oven to 200°C /180°C (FAN)

Place butternut squash on baking tray. Add 2tsp olive oil and toss to coat the squash.

Place in oven and bake until tender (15-20 mins).

Add remaining oil to a hot pan and stir fry chicken until cooked through.

Combine spinach, cooked chicken, baked squash, onion, tomatoes and sweet corn.

To make vinaigrette dressing combine all ingredients in a clean jar.

Screw on lid and shake until blended.

Serve with 2 tbsp Balsamic Vinaigrette dressing