Chicken, nectarine & avocado salad with turmeric honey dressing

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

Check your avocado is ripe before starting this recipe. Preheat the oven to 210 °C or 200 °C fan bake. Line an oven tray with baking paper.

Dice the unpeeled 600 g sweet potato into 3cm chunks. Peel and mince 2 cloves garlic. Dice 400 g chicken breast into 3cm chunks. 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 chicken and toss to coat. Transfer to the prepared oven tray. Bake for 20-25 minutes or until the sweet potato is tender and the chicken is cooked through.

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.

Thinly slice 2 nectarine. Peel and dice 1 avocado. Put the nectarine, avocado, sweet potato, chicken and 1 cup baby spinach in a large bowl. Season with salt and pepper and gently toss to combine.

Divide the chicken, nectarine & avocado salad between plates and drizzle with any tray juices. Spoon over the turmeric honey dressing.