Maple chicken and chickpea salad
Orange sweet potato (kumara)
500 g, (cut into 1cm cubes)
Raw skinless chicken breast
450 g, (buy 500g), fat trimmed
Canned chickpeas, rinsed and drained
1 400g can
1 tbs, (apple cider)
1 large, thinly sliced
1 medium, (thinly sliced)
4 cup(s), (baby)
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place sweet potato on tray and lightly spray with oil. Bake for 15 minutes or until browned and tender.
- Meanwhile, carefully place the chicken in a medium saucepan of boiling water. Reduce the heat and simmer, uncovered, for 8–10 minutes or until chicken is cooked through. Drain chicken and cool. Shred chicken.
- Combine chicken in a large bowl with chickpeas, syrup, oil, vinegar and sesame seeds. Add the baked sweet potato, capsicum and onion and toss gently to combine. Place rocket on plates or a serving platter and top with chicken salad.