Warm Chicken and Avocado Salad with Curried Toasted Carrots and Satsuma
2 x chicken breasts, cut into bitesize pieces
100g bag of peashoots or mixed leaves
2x satsumas, peeled, pith removed and segmented
2x carrots, peeled, spiralized or very thinly sliced
1x avocado, peeled, stoned and cut into bitesize pieces
8x cherry tomatoes, halved
8x fresh mint leaves, torn
Bunch of fresh coriander, chopped
Olive oil or rapeseed oil for cooking
Pink Himalayan salt & ground black pepper for seasoning
Marinade for carrots
1 tblsp curry powder or Garam Masala
1 tblsp olive oil
Juice of 1x lemon
2 tblsp extra virgin olive oil
Heat oven to 190C (fan)
Place chicken pieces on baking tray, drizzle with oil, season with pink salt & pepper, and bake in oven 15-20 minutes until chicken is cooked.
Meanwhile, for the marinade, mix curry powder and olive oil in a bowl. Spread the sliced carrots evenly on a separate baking tray, drizzle the marinade over the carrots ensuring they are all coated.
Remove chicken when cooked, and leave to cool.
Place carrots in oven and bake for about 5 minutes, or until crisp. Make sure they don’t burn! When cooked, remove and allow to cool.
For the dressing, whisk lemon juice and extra virgin olive oil in a jug.
To prepare the salad, place the leaves, satsumas, avocados, cherry tomatoes, mint leaves, and coriander in a bowl. Add the cooled chicken and turn gently to mix. Divide evenly between to bowls, drizzle with dressing, sprinkle toasted curried carrots over the top and serve!
This is a great recipe to use up leftover chicken.
For extra spice, add chilli flakes to the dressing.
Toast off sliced carrots without the spices as a healthy snack for younger children.