Honey and rosemary chicken, salad and edamame and mung bean fettuccine

Instructions

1. Preheat fan-forced oven to 190°C. Place chicken on lightly greased tray and cook for 1 hour or until cooked through, turning occasionally. Once cooked, remove and set aside to cool, before removing chicken from bones ready for salad.
2. Meanwhile, cook fettuccine following packet instructions. Drain and set aside to cool.
3. To make dressing, blend avocado, yoghurt, lemon juice, garlic, pepper and parsley in the Kenwood Triblade bowl until smooth.
4. In a large mixing bowl combine cooled fettuccine, cucumber, tomatoes and chicken. Stir through dressing.
5. On a large platter layer half of the salad mix then top with half of the chicken salad. Repeat layering with remaining halves. Top with pumpkin seeds and serve.