Chicken and Cherry Tomato Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). 1. Spray kumara with oil on prepared tray and season. Roast for 10 minutes to start with. Trim woody ends from asparagus and cut each spear into three. After 10 minutes, remove tray from oven and push kumara to one side. Spray asparagus with oil on the other side of tray, season and roast for about 5 minutes (depending on thickness), until veggies are cooked through.
2. While kumara cooks, pat chicken dry, season with salt and pepper and spray with oil. Heat a small, dry fry-pan on high heat. Cook chicken for 2-4 minutes each side (depending on thickness), until cooked through. Alternatively, cook on BBQ grill. Set aside, covered with foil, to rest for 2-3 minutes before slicing thinly.
3. While chicken cooks and rests, prepare the salad veggies. Roughly tear lettuce and cut tomatoes in half. Place all in a medium bowl with shallot.
4. Add cooked asparagus to bowl with salad and gently toss through 1 tablespoon of the basil tofu dressing. Season to taste with salt and pepper.
5. place cherry tomato salad on a plate and top with sliced chicken. Dollop over remaining basil tofu dressing. Garnish with kumara croutons and parsley.