Deli Fresh Sweet Chilli Chicken Tenderloins, Roast Parsnip & Rocket Salad

2 tbsp olive oil
4 medium parsnips, peeled and cut into long slices
130g packet baby rocket
1 pack 280g Tegel Deli-Fresh Sweet Chilli Tenderloins, sliced
340g jar marinated artichokes, drained
1/2 cup toasted walnut halves

Dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tsp honey
Salt and pepper to taste

Preheat the oven to 180˚C.

Place the olive oil and parsnips in an oven dish lined with baking paper. Roast for 20 minutes or until the parsnips are tender and golden brown. Allow to cool slightly.

Place the rocket on a serving platter. Add the sliced chicken, artichokes and walnuts. Drizzle with the dressing and serve immediately.

To prepare the dressing, combine all ingredients.