Chicken and sweet potato salad
Please log in to save or rate.
Time to make:
$6.70 per serve
(at time of publication)
Full ingredients list:
- 200g sweet potato, peeled, cubed
- 100g chicken breast
- cooking oil spray
- 1 1/3 cups baby spinach leaves
- 1/2 red capsicum, cut into thin strips
- 30g reduced-fat feta, cubed
- 1/3 tablespoon pine nuts
- Balsamic dressing
- 2 teaspoons balsamic vinegar
- 1 teaspoon wholegrain mustard
- 1/3 teaspoon olive oil
- 1 teaspoon freshly squeezed lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Place sweet potato into a shallow, microwave-safe dish. Add about 1/4 cup water. Cover and microwave on high for 3–4 minutes, or until tender. Drain then set aside.
Step 2 Preheat a chargrill pan to medium-high. Spray both sides of chicken with oil. Sprinkle with pepper. Add chicken to pan and reduce heat to medium. Cook for 2–3 minutes each side, or until cooked through. Transfer onto a plate and set aside to rest.
Step 3 Place spinach, capsicum, feta and pine nuts into a bowl. Diagonally slice chicken and add to salad. Toss gently to combine.
Step 4 To make balsamic dressing, whisk vinegar, mustard, oil and lemon juice together in a small bowl. Add dressing to salad and toss gently to coat.
Make it vegetarian: Replace chicken with falafel or Quorn pieces.
About this recipe
First published: February 2013