Plant-based *chicken, nectarine & avocado salad with turmeric honey dressing
Print RecipeServings: people
Equipment
- 1 Oven tray
- Baking paper
Ingredients
Veggie & chicken*
- 600 g sweet potato
- 2 cloves garlic
- 2 tsp Moroccan seasoning
- 1 tsp turmeric
- 1 tbsp / 15 ml olive oil
- 400 g plant-based *chicken
Yoghurt dressing
- ½ cup / 125 g Greek yoghurt
- ½ tsp turmeric
- 1 tsp wholegrain mustard
- 2 tsp Honey
Salad
- 2 nectarine
- 1 avocado
- 1 cup / 80 g baby spinach
Instructions
Before you start
- Preheat the oven to 220 °C fan bake. Line an oven tray with baking paper. Tip: Check your avocado is ripe before starting this recipe.
Roast veggies & chicken*
- Dice the unpeeled 600 g sweet potato into 3cm chunks. Peel and mince 2 cloves garlic. Put the garlic, 2 tsp Moroccan seasoning, 1 tsp turmeric and 1 tbsp olive oil in a large bowl. Season with salt and pepper and stir to combine. Add the sweet potato and 400 g plant-based *chicken and toss to coat. Transfer to the lined tray. Bake for 20-25 minutes or until the sweet potato is tender.
Make yoghurt dressing
- Meanwhile, in a small bowl combine ½ cup Greek yoghurt, ½ tsp turmeric, 1 tsp wholegrain mustard, 2 tsp Honey and 1 tbsp of water. Season with salt and pepper.
Make salad
- Thinly slice 2 nectarine. Peel and dice 1 avocado. Put the nectarine, avocado, sweet potato and 1 cup baby spinach in a large bowl. Season with salt and pepper and gently toss to combine. Thinly slice the *chicken.
To serve
- Divide the salad between plates, top with the chicken* and drizzle with any tray juices. Spoon over the turmeric honey dressing.
Nutrition
Calories: 410kcal | Carbohydrates: 48g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 335mg | Potassium: 983mg | Fiber: 17g | Sugar: 16g | Calcium: 114mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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