Warm Chicken Salad

Preheat oven to 180°C.

Toss the Dutch carrots in coconut oil, salt and cumin and place in the oven for 20 minutes to roast.

In a frypan, cook the bacon until golden. Set aside. Add in chicken and cook for a couple of minutes each side, until golden.

In a large bowl add avocado, rocket, spinach, cherry tomatoes, capsicum, parsley and bacon. Toss gently to combine.

Once cooked, add in the carrots and chicken.

Squeeze lemon over the salad, season well and toss to combine.

Energy 1527kj Calories 365cal Protein 21g Fibre 6g Fat 26g Saturated Fat 11g Carbs 13g Sugar