A simple yet substantial meal with plenty of greens - this honey mustard chicken salad ticks all the boxes. The mild, sweet and tangy dressing is a definite crowd pleaser.
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
Peel kumara and dice into 2-3cm / 1in pieces. Place on prepared tray, drizzle with oil, season with salt and pepper and toss to combine. Arrange in a single layer. Bake for 30 minutes, until golden and crisp around the edges.
Place all dressing ingredients in a small jar and shake until well combined. Season to taste with salt and pepper.
PREPARE CHICKEN AND SALAD
Season chicken with salt and pepper. Heat oil in a large frying pan on medium-high. Cook chicken for 1-2 minutes each side, until browned. Reduce heat to medium low, cover pan with a lid and continue to cook for 10 minutes, until chicken is cooked through.
Meanwhile, microwave corn in husks for 4 minutes. Roughly dice cucumber. Slice avocado and thinly slice onion.
Remove corn from husks and carefully run a knife down the sides of the corn to remove the kernels. Slice chicken into strips. Divide salad greens between individual serving plates. Top with kumara, corn, cucumber, avocado, red onion and chicken. Drizzle with dressing.
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Chicken thighs could be swapped for chicken tenderloins. You can use a 300g / 10.6oz can whole corn kernels (drained) instead of fresh corn (no need to microwave).
STORING AND REHEATING: Kumara, chicken and corn can be stored together and reheated in the microwave. Salad is best assembled and dressed just before serving.
HONEY MUSTARD CHICKEN SALAD | https://www.yourultimatemenu.com/coconut-fish/