The Health Nut Roast Chicken & Vegetable Salad

This is the ultimate roast chicken salad to give you all the nutrients that will keep you fuller for longer! It’s February, but keep going strong on your resolutions by packing healthy lunchboxes to avoid eating junk food!




  • Chicken and Poultry
  • Health
  • Salads
  • Latest


  • South African

Cooking Methods

  • Cooking
  • Roasting



Prep Time

40 minutes

Cooking Time

20 minutes


For the roast chicken

    1 Fresh whole chicken
    30ml (2 Tbsp) Moroccan rub or your favourite BBQ spice
    Salt and pepper, to taste
    Dash of extra virgin olive oil
    2 onions, peeled and quartered
    2 lemons, halved

For the salad

    500ml (2 cups) brown/wild rice, cooked according to instructions on the pack
    200g cherry tomatoes halved
    250g asparagus, blanched
    250g sugar snap peas, blanched
    200g butternut, cubed and roasted
    100g baby salad/wild rocket leaves
    Flaked almonds, toasted
    Salt and black pepper, to taste

For the dressing

    60ml Food Lover’s Rocket & Hemp Seed Pesto
    Zest and juice of 1 lemon
    15ml flax seed oil
    Salt and black pepper, to taste


For the roast chicken

    Pre-heat the oven to 200C. Coat the chicken with the rub and season well with salt and pepper. Helpful hint: Roast your chicken breast-side down so that all the yummy juices will seep into the chicken breasts that tend to be slightly dryer than the rest of the chicken.
    Place the chicken in your roasting tray along with the onions and lemon halves. Drizzle with olive oil and place into the oven for about 20 minutes then lower the heat to 180C and roast for another 20 minutes or until fully cooked and golden.
    Remove from oven and allow to cool until you can handle the chicken. Flake the chicken meat and set aside until needed. Helpful hint: Reserve the chicken bones to make home-made chicken stock for later. Home-made stock freezes well, so there is absolutely no wastage!

For the salad

    Assemble the salad by combining the rice, cherry tomatoes, broccoli, butternut and the baby salad/wild rocket leaves. Top with the roast chicken and toasted almond flakes.

For the dressing

    Combine all ingredients and season to taste. Serve alongside your health nut roasted chicken salad. Deelish!