Maple chicken and chickpea salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Maple syrup is the secret to the sensational dressing that will make this salad a regular at your dinner table.
Ingredients
Orange sweet potato (kumara)
500 g, (cut into 1cm cubes)
Skinless chicken breast
450 g, (buy 500g), fat trimmed
Canned chickpeas, rinsed and drained
1 400g can
Maple syrup
1 tbs
Olive oil
2 tsp
Vinegar
1 tbs, (apple cider)
Sesame seeds
2 tsp
Red capsicum
1 large, thinly sliced
Red onion
1 medium, (thinly sliced)
Rocket
4 cup(s), (baby)
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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