Roasted Chicken, Chickpea & Sweet Potato Salad with Honey Mustard Dressing
Some of my favourite flavours all in this delicious roasted salad!
This recipe is in collaboration with Butcher Crowd
featuring their Free Range Chicken Breast.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
300g Free-Range Chicken Breast
1 Sweet Potato, cut into wedges
200g Chickpeas
1 tsp Cumin
½ tsp Paprika
Salt & Pepper
2 cups Dark Leafy Greens
2 tbsp Goats Cheese, crumbled
Honey Mustard Dressing
2 tbsp Mayonnaise
2 tsp Dijon Mustard
1 tbsp Honey
1 tbsp Lemon Juice
Method
1. Preheat oven to 180 degrees and line three baking trays.
2. On one baking tray add the chicken breast, season with salt and pepper, drizzle with oil and place in the oven.
3. On a separate tray add sweet potato wedges, season with salt and pepper, drizzle with oil and also place in the oven. Cook chicken and sweet potato for 25-30 minutes or until cooked through.
4. On the last tray add chickpeas and sprinkle with cumin and paprika. Cook for 15-20 minutes or until crispy.
5. Shred chicken between two forks.
6. Combine mayonnaise, Dijon mustard, honey and lemon in a bowl.
7. Add leafy greens, goats cheese, roasted chicken, sweet potato and chickpeas to a large serving bowl. Drizzle with honey mustard dressing.