Chicken, feta and roast sweet potato salad

Chicken Feta Sweet potato salad Easy Food
Serves 4
1 red onion, sliced into thin wedges
2 large sweet potatoes, peeled and chopped
1 tbsp vegetable oil
1 tsp balsamic vinegar
Salt and black pepper
100g chorizo, sliced
4 chicken fillets, chopped into bite-sized pieces
1 tsp cajun spice mix
100g mixed salad leaves
50g feta, crumbled
1 ripe avocado
½ lime juice
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the onion and sweet potato with the oil and vinegar on a baking tray. Spread into an even layer and season well. Roast for 30 minutes until tender.
  2. Meanwhile, add the chorizo slices to a frying pan over a medium-high heat. Cook for 5-7 minutes until the chorizo is crispy and has released its oils.
  3. Use a slotted spoon to remove the chorizo from the pan and set aside. Toss the chicken with the Cajun spice and add to the pan. Cook for 7-9 minutes until cooked through.
  4. Divide the salad leaves among serving bowls. Toss the chicken with the roast vegetables and serve on top of the leaves.
  5. Scatter over the Feta. Peel the avocado and chop the flesh into chunks. Mash roughly with the lime juice and add a spoonful to the top of each salad to serve.

Per serving:
509kcals, 30.4g fat (9.5g saturated), 29.8g carbohydrates, 2.4g sugars, 28.9g protein, 7.4g fibre, 0.661g sodium