Roasted Kumara Salad with Grilled Chicken and Chipotle Aioli

Action Dad likes to limit the amount of gluten he eats as he feels much better for doing so. I do the lions share of the cooking in our household and can find it hard to cater for this as the weather gets colder and I turn to my stock standard favourites- pastas, risottos etc 

Enter Pintrest and after searching 'winter salads', I came across a tempting pin. I made a few changes and as  I do all of our meal planning on a Sunday night, dutifully added the ingredients to my shopping list and threw the salad together for dinner last night. And boy was it a winner! Action Dad devoured it and said it is his new favourite dish - winner, winner chicken dinner ( hahaha)

I 

will be adding this to our dinner rotations and will check out

www.foodfaithfitness.com for some more meal ideas

Roasted Kumara Salad with Grilled Chicken and Chipotle Aioli- serves 2 

2 kumara peeled and diced

1 tsp oil

2 tsp brown sugar

1/2 T curry powder

Salt

1/4 cup cashew nuts

2 skinless chicken breasts

Baby spinach leaves- roughly 2 cups

1/4 cup coriander, roughly chopped

2 tsp mint, chopped

1 red chilli minced 

1 carrot, peeled and cut into batons 

1/2 cup mango ( I used tinned) 

Edmonds Chipotle Aioli to taste

Preheat oven to 200 degrees.

Mix kumara, oil, sugar and curry powder in a bowl and then transfer to a roasting pan. Salt to taste and cook in oven for 20 mins, turning half way through. Add cashew nuts to pan for a final 10 mins. Kumara should be tender. Remove pan and leave to cool until warm. 

Grill chicken breasts in a hot pan for at least 7-8 mins each side until cooked through. Remove from pan and leave to rest for 10 mins. 

In salad bowl add spinach, coriander, mint, chilli, carrot. Mix in cashews and kumara and divide between  two dinner plates. 

Slice chicken breasts and place on top of salad. Dress with chipotle aioli to taste.