Chicken, Sweet Potato And Pine Nut Salad

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. Combine the sweet potato, spinach, arugula, pepper, chicken and avocado in a large bowl.
4. 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.

sweet potatoes, olive oil, crusty white bread, baby spinach, arugula, red pepper, chicken, avocado, mayonnaise, mango, orange juice, mustard, nuts, green onions

Taken from recipes-plus.com/api/v2.0/recipes/24977 (may not work)