Maple Mustard Chicken Salad

For the salad

Chicken 220g

Sweet potato 100g

Feta 10g

Pistachios 10g

1/2 nectarine

1/4 apple

Handful of baby leaf

Dressing

12g olive oil

1 tsp apple cider vinegar

1/2 tsp Dijon

1/2 tsp maple syrup

Chicken marinade

1 tsp maple syrup

1 tsp olive oil

1/2 tsp dijon

1/4 tsp sweet smoked paprika

Pinch of salt and black pepper

—————————

Preheat oven to 180C

Dice and peel sweet potato, add chicken to tray, coat in mixture and add a pinch of salt to the potatoes. Roast for 40 minutes. Allow to fully rest and cool.

Slice the chicken. Add baby leaf to a bowl, add the chicken, sweet potato, slices of crunchy apple, nectarine, a tbsp of nuts, feta, mix and toss with the dressing.

Serves 1

Cals: 608

P: 55 C: 45 F: 26