Recipe

Chicken kumara and pine nut salad

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Chicken kumara and pine nut salad
  • 500 gram kumara, peeled, cut into 2cm cubes
  • 1 tablespoon olive oil
  • 2 thick slices crusty white bread, crusts removed
  • 80 gram baby spinach leaves
  • 80 gram baby rocket leaves
  • 1 small red capsicum, thinly sliced
  • 1 cup (160g) shredded skinless cooked chicken
  • 1 small avocado, thinly sliced
  • 2 tablespoon pine nuts, toasted
  • 2 green onions (shallots), thinly sliced
  • 2 tablespoon mayonnaise
  • 2 tablespoon mango chutney
  • 2 tablespoon orange juice
  • 1 teaspoon dijon mustard

Method

Chicken kumara and pine nut salad
  • 1
    Preheat oven to 200°C/180°C fan forced. Place kumara on a baking tray. Drizzle with half of oil and season. Roast for 20 minutes, until golden brown.
  • 2
    Meanwhile, tear bread and place on a baking tray. Drizzle with remaining oil and toss to coat. Bake for 5 minutes, until golden brown.
  • 3
    Combine kumara, spinach, rocket, capsicum, chicken and avocado in a large bowl.
  • 4
    Whisk mayonnaise, chutney, juice and mustard in a small bowl, Drizzle dressing over salad and toss to combine. Serve salad sprinkled with croutons, pine nuts and onions.