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Chicken, nectarine & avocado salad with turmeric honey dressing recipe

Plant-based *chicken, nectarine & avocado salad with turmeric honey dressing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

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 olive oil
  • 400 g plant-based *chicken

Yoghurt dressing

  • ½ cup Greek yoghurt
  • ½ tsp turmeric
  • 1 tsp wholegrain mustard
  • 2 tsp Honey

Salad

  • 2 nectarine
  • 1 avocado
  • 1 cup 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