These chicken, kumara and orange salads are super easy to put together. They’re fresh and light but still filling. One hour might seem like a long time to prepare a salad, but you’ll have lots of free time while the chicken and kumara are cooking.

All the different ingredients pair so well together that you’re guaranteed deliciousness in every bite. It’s the perfect summer meal, especially eaten al fresco with a glass of chilled white wine.

Disclaimer: my chicken didn’t turn out quite this nice and brown just by roasting it! I cheated a little and grilled it for a few seconds at the end of the cooking time to give it that golden hue. If you choose to do the same, make sure you watch it like a hawk!

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CHICKEN, KUMARA AND ORANGE SALADS

Keyword: CHICKEN, MAIN MEALS

Difficulty: Easy

Ready In: 1 hour

Serves: 4

These chicken, kumara and orange salads are super easy to put together. They're fresh and light but still filling. One hour might seem like a long time to prepare a salad, but you’ll have lots of free time while the chicken and kumara are cooking.

QUICK PRINT

Ingredients

KUMARA

500 g red kumara
1 Tbsp olive oil
1 tsp dried oregano

CHICKEN & DRESSING

600 g boneless, skinless chicken thighs
2 cloves garlic
1 orange
2 Tbsp olive oil
2 tsp dijon mustard
2 tsp honey
1 tsp balsamic vinegar

SALAD

60 g baby spinach
1 orange
2 stalks celery
1 large avocado
60 g feta cheese

Instructions

PREPARE KUMARA
Pre-heat oven to 210ºC conventional. Line an oven tray with baking paper. Peel kumara and dice into 3cm cubes. Place on prepared tray and drizzle with olive oil. Season with oregano, salt and pepper and use your hands to toss the kumara, evenly coating it with the oil and seasoning.
PREPARE CHICKEN & DRESSING
Nestle the chicken thighs together in an oven dish. Crush the garlic and zest the orange, then sprinkle over the chicken. Juice the orange into a small bowl. Add olive oil, mustard, honey and vinegar. Whisk well to combine.
Drizzle half of the dressing over the chicken and set the rest aside. Place chicken and kumara in the oven and roast for 45 minutes. Half way through cooking, take the chicken out and baste with the juices in the dish. At the same time, swap the position of the kumara and the chicken around so that they cook evenly.
MAKE SALAD
While the kumara and chicken are cooking, make the salad. Divide spinach between individual serving plates. Peel and slice orange; slice celery and avocado; dice feta. Assemble on top of the spinach.
SERVE
Top salads with kumara and sliced chicken thighs. Drizzle with remaining dressing to serve.

Recipe Notes

WINE MATCH: A chilled white will pair nicely with this meal. Try a Chardonnay or Pinot Gris.
GLUTEN FREE OPTION: This meal is naturally gluten free.
TIME SAVING TIP: Dice the kumara into smaller cubes and sear the chicken in the pan first (2-3 minutes each side, on a high heat). You should then be able to reduce the time in the oven to about 20 minutes.
STORING AND REHEATING: Store chicken and kumara in separate containers to the salad and reheat in the microwave before combining with the salad. Alternatively, you can store together and the salad can be eaten cold (still delicious). Keep the dressing separate and drizzle over the salad just before serving.