2 sweet potatoes
115g pack baby spinach
1 Waitrose British Roast Chicken Breast Fillet, skinned and shredded
1 tsp Dijon mustard
3 tbsp ranch salad dressing
½ x 25g pack parsley, chopped
1. Preheat the oven to 200°C, gas mark 6. Prick the potatoes with a fork and microwave on full power for 6 minutes, then transfer to the oven on a baking tray for 15 minutes.
2. Meanwhile, place the spinach in a large bowl, cover with clingfilm and microwave for 1 minute or until just wilted. Squeeze out the excess juices and roughly chop. Mix together the spinach, chicken, Dijon mustard, salad dressing and parsley, and season.
3. Cut the potatoes in half and top with the chicken mixture and any extra parsley.
1 of your 5 a day
low in saturated fat
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