Name: Chicken kumara and pine nut salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram kumara, peeled, cut into 2cm cubes; 1 tablespoon olive oil; 2 thick slices crusty white bread, crusts removed; 80 gram baby spinach leaves; 80 gram baby rocket leaves; 1 small red capsicum, thinly sliced; 1 cup (160g) shredded skinless cooked chicken; 1 small avocado, thinly sliced; 2 tablespoon pine nuts, toasted; 2 green onions (shallots), thinly sliced; 2 tablespoon mayonnaise; 2 tablespoon mango chutney; 2 tablespoon orange juice; 1 teaspoon dijon mustard

Chicken kumara and pine nut salad

Skip to Recipe

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

500 gram kumara, peeled, cut into 2cm cubes

1 tablespoon olive oil

2 thick slices crusty white bread, crusts removed

80 gram baby spinach leaves

80 gram baby rocket leaves

1 small red capsicum, thinly sliced

1 cup (160g) shredded skinless cooked chicken

1 small avocado, thinly sliced

2 tablespoon pine nuts, toasted

2 green onions (shallots), thinly sliced

2 tablespoon mayonnaise

2 tablespoon mango chutney

2 tablespoon orange juice

1 teaspoon dijon mustard

Method

1.Preheat oven to 200°C/180°C fan forced. Place kumara on a baking tray. Drizzle with half of oil and season. Roast for 20 minutes, until golden brown.

2.Meanwhile, tear bread and place on a baking tray. Drizzle with remaining oil and toss to coat. Bake for 5 minutes, until golden brown.

3.Combine kumara, spinach, rocket, capsicum, chicken and avocado in a large bowl.

4.Whisk mayonnaise, chutney, juice and mustard in a small bowl, Drizzle dressing over salad and toss to combine. Serve salad sprinkled with croutons, pine nuts and onions.

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Ingredients

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