Chicken, Sweet Potato & Avocado salad

Here is one of my favourite summer salads which will keep you going for a few hours. I nearly always have some sort of carbohydrate in my salads, I’d be starving an hour after otherwise, so I throw in clean carbs like sweet potato, baby potato, chickpeas, quinoa, brown rice or brown pasta. Stick to 40g of these though and, as always, load up on veg. Enjoy

Sweet potato, chicken and avocado salad

Serves 2
Ingredients
Small chicken breast for each person
Small sweet potato for each person/1 large for 2
1 avocado
Bag of mixed salad leaves/rocket/spinach/baby leaf etc
20g toasted pine nuts
Tomatoes
Red peppers
Cucumber
Green beans
Cajun powder
Salad dressing →              1tbsp white wine vinegar
1tbsp balsamic vinegar
½ tbsp. extra virgin olive oil
2tbsp lemon juice
Cajun powder
Salt & Pepper
Method
Preheat the oven to medium-high heat. Chop sweet potato into cubes and cover with small dash of EVOO and loads of Cajun seasoning (depending on hot you want it)

Place on a baking tray in the oven and cook for 20-25 mins, shaking every 5 mins

Cut chicken into strips or cubes, and cover with a small dash of EVOO and Cajun seasoning. Put into a hot frying pan with no oil (the chicken covered with a small bit of oil is enough to cook, you use less as well)

Make the salad dressing by putting all into a cup and whisking.

Meanwhile, chop avocado, tomatoes, peppers and cucumber and throw into a large bowl with the lettuce leaves.

Boil green beans for 4 mins, strain and add to bowl.

Throw pine nuts in the frying pan with the chicken for 1 minute.

Take the sweet potato out of the oven, and dab with kitchen towel to remove excess oil. Do the same with the chicken, and then put it all in the big bowel.

Add the salad dressing and toss around, coating all the food.

And that’s it! Enjoy 🙂