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Chicken and sweet potato salad with orange dressing


Chicken and sweet potato salad with orange dressin

Ingredients 19
Servings 4
Time 30 mins

Ingredients

  • 2
    large sweet potatoes, scrubbed and cut into wedges
  • salt
  • Olive oil
  • 2
    Oranges
  • 250
    ml
    orange juice (includes juice from the oranges)
  • juice and zest of 1 lemon
  • 45
    ml
    honey
  • 30
    ml
    oasted sesame seeds
  • 45
    ml
    canola oil
  • 2
    chicken breasts, halved
  • salt and freshly ground pepper
  • canola oil
  • 100
    g
    mixed nuts
  • 10
    g
    butter
  • 30
    ml
    sugar
  • 2,5
    ml
    salt
  • 2,5
    ml
    chilli flakes
  • 100
    g
    goat’s milk cheese, sliced
  • big handful of chopped herbs such as parsley and mint
 

Method

55 mins
 

Preheat the oven to 180°C.

Grease a baking sheet with nonstick spray.

1 SALAD

Arrange the sweet potato wedges on the baking sheet, season with salt and rub with the oil. Roast for about 35 minutes until soft.

2 Peel the oranges, making sure you remove the pith. Then cut the peeled oranges into segments between the membranes. Squeeze out the juice from the leftover membranes.

3 DRESSING

Add the juice from the membranes to the orange juice. Add the rest of the dressing ingredients and mix well.

4 CHICKEN

Season the chicken with salt and pepper. Drizzle the oil over and roast in the preheated oven until just done. Flake with a fork if you prefer. Spoon dressing over.

5 NUTS

Toast the nuts in the butter until slightly browned, add the sugar, salt and chilli flakes and fry until caramelised. Remove from the pan.

6 TO FINISH

Arrange the sweet potato wedges on a platter, put the chicken and cheese on top, sprinkle the herbs over and pour dressing over. Sprinkle nuts on top.

 

 

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