| Servings | serves |
Ingredients
- 1 kg Sweet Potato cut into 1cm slices
- 1/3 cup Olive Oil
- 3 Oranges 1 juiced
- 3 tsp Honey
- 1 tsp Curry Powder
- 160 g Baby Spinach Leaves
- 1/3 cup Almonds toasted, roughly chopped
- 5 Chicken Breast Fillet
Ingredients
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Instructions
- Preheat oven to 180. Line 2 trays with paper. Place potato onto trays in a single layer. Spray with oil and season. Roast for 25-30 minutes or until tender. Cool.
- Pour oil, orange juice, honey, curry powder, salt and pepper into a screw-top jar. Secure lid and shake well. Set aside. Peel remaining oranges and cut into segments. Place into a large bowl. Add sweet potato, spinach and almonds. Toss gently to combine. Transfer 1 portion to a container. Add dressing to salad in the bowl (reserve 1 portion for reserved salad)
- Heat a chargrill over a high heat. Season chicken. Chargrill chicken for 4 minutes on each side or until golden and charred. Transfer to a tray. Bake for 10-15 minutes or until cooked through. Divide salad between plates. Slice chicken and arrange over salad. Reserve 1 portion and add to salad in container. Serve
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