Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 200ºC. Microwave the sweet potatoes on a high heat for 8-10 minutes until soft. Cut in half lengthways, leave to cool slightly then scoop the flesh into a bowl. Put the potato skins cut side up onto a roasting tray and bake for 10 minutes until crisp.
Meanwhile heat half of the oil in a frying pan, add the pepper, spring onions and tomatoes and fry gently for 5 minutes until soft. Tip into the bowl with the sweet potato flesh, stir in the chilli flakes and chives and season to taste.
Spoon the filling into the crispy sweet potato skins, top with the cheese then slide under a hot grill for 2-3 minutes until then cheese is bubbling and golden.
Heat the remaining oil in a non-stick frying pan, add the eggs and cook gently, stirring constantly until lightly scrambled. Serve with the loaded sweet potato skins.
• You could serve the sweet potato skins with poached eggs, if you'd prefer.