ROASTED CHICKEN, CHICKPEA & SWEET POTATO SALAD WITH HONEY MUSTARD DRESSING
Prep 10 Minutes
Cook 1 Hour
Ingredients:
1 tbsp White Miso Paste
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. Combine white miso paste, mirin, ginger, coconut sugar, tamari and sesame oil in a bowl. Add
whiting fillets and allow to marinate for at least 10 minutes
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.
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