Sweet Potato, Corn & Black Bean Salad with Creamy Avo Dressing

Serves 4

Ingredients

1-2 Sweet Potatoes, peeled and cut into bite size pieces
2 Corn on the Cob, cooked and kernels sliced off
1 Can Black Beans drained and rinsed
Mixed Lettuce Leaves
Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper
Handful Pepitas
Pieces of Roast Chicken (optional)

NOTE: Buy a roast chicken from the supermarket to save time. This salad is also delicious without the roast chicken so is optional.

Dressing
1 Ripe Avocado
1-2 Limes, juice (you will need 1/4 cup of juice)
Handful Coriander, stems and leaves
2 Tablespoons Natural Greek Yoghurt
Himalayan Pink Salt and Freshly Cracked Black Pepper

Method

1. Preheat oven to 200C.
2. Place chat potatoes in a dish, you may want to spread over two dishes, drizzle with olive oil and season with salt and pepper. Place in oven and cook for approximately 15 minutes.
3. Meanwhile heat a frying pan over medium high heat with a drizzle of olive oil. Skin side down brown the chicken skin. Take out of the pan.
4. Take the potatoes out of the oven and add the chicken, red onions, garlic cloves, tomatoes, asparagus, thyme and add a drizzle of olive oil and balsamic vinegar and  season with salt and pepper.
5. Bake for approximately 30 minutes or until the chicken is cooked through and serve.