Roast Carrot And Chicken Salad

• 8 oz baby carrots, trimmed and halved lengthwise
• 2 large carrots, thickly sliced diagonally
• 1 medium red onion, cut into thin wedges
• 1 tsp cumin seeds
• 2 tbsp vegetable or olive oil
• 2 cups thickly shredded cooked chicken
• 2 tbsp chopped flat-leaf parsley
• 1/3 cup blanched almonds, toasted and chopped
• 1 None small bunch watercress, trimmed
• 1/4 cup bottled honey mustard dressing

1. Preheat the oven to 425u0b0F. Line a large baking pan with parchment paper.
2. Place carrots, onion, cumin seeds and oil on prepared pan; toss to coat. Season to taste. Bake for 25 mins or until browned and tender.
3. Place chicken, parsley, almonds and watercress in a large serving bowl. Add carrot mixture and dressing; toss to combine. Serve warm.

baby carrots, carrots, red onion, cumin seeds, vegetable, chicken, flatleaf parsley, blanched almonds, honey

Taken from recipes-plus.com/api/v2.0/recipes/36139 (may not work)