Chicken, Sweet Potato And Pine Nut Salad - cooking recipe

Ingredients

1 lb sweet potatoes, peeled and cut into 3/4-inch cubes
1 tbsp olive oil
2 None thick slices crusty white bread, crusts removed
3 oz baby spinach leaves
3 oz baby arugula leaves
1 small red pepper, seeded and thinly sliced
1 cup shredded skinless cooked chicken
1 small avocado, thinly sliced
2 tbsp mayonnaise
2 tbsp mango chutney
2 tbsp orange juice
1 tsp Dijon mustard
2 tbsp pine nuts, toasted
2 None green onions, thinly sliced

Preparation

Preheat the oven to 400\u00b0F. Place the sweet potato on a baking pan and drizzle with 1/2 tbsp of the oil. Season. Roast for 20 mins, until golden brown.
Meanwhile, tear the bread and place on a baking pan. Drizzle with the remaining 1/2 tbsp oil and toss to coat. Bake for 5 mins, until golden brown.
Combine the sweet potato, spinach, arugula, pepper, chicken and avocado in a large bowl.
For the dressing, whisk the mayonnaise, chutney, orange juice and mustard in a small bowl. Drizzle the dressing over the salad and toss to combine. Serve the salad sprinkled with croutons, pine nuts and onions.