Chicken Salad with Lemon Dressing

This Chicken Salad is fresh, filling, and delicious, quick and easy to make and perfect for lunch or dinner.

– Sweet Potato (Kumara) – Honey – Oil – Chicken Breast – Pumpkin Seeds – Cucumber


Dice the Sweet Potato or Kumara into 2cm or half an inch pieces. Place on a baking sheet lined with paper.


Drizzle over 1 tsp of honey, 2 tsp of oil and season with a pinch of salt and pepper. Toss to coat and place in a 200C / 400F oven for 20-25 minutes.


Season both sides of the chicken breast with salt and drizzle over 1 tsp of honey. Turn the chicken breast a few times to cover evenly in the honey.


Heat a nonstick frypan over medium heat and add in the pumpkin seeds. Toast, tossing occasionally until fragrant and starting to brown. Set to the side on a plate.


Heat a teaspoon of oil in the same frypan over medium heat and add the chicken breast. Cook for about 5-6 minutes on each side or until cooked through.


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