Chicken and sweet potato salad with orange dressing

4 servings Prep: 30 mins, Cooking: 55 mins
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This is how you can make a yummy salad.

By DRUM November 06 2018
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Ingredients (19)

2 sweet potatoes — scrubbed and cut into wedges
10 ml olive oil
2 oranges
250 ml orange juice
lemon — zest and juice
45 ml honey
30 ml sesame seeds — toasted
45 ml canola oil
2 chicken breast fillets — halved
salt and freshly ground black pepper
canola oil
100 g mixed nuts
10 g butter
30 ml sugar
2,5 ml salt
2,5 ml dried chilli flakes
100 g chevin goats milk cheese
herbs — chopped
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Preheat the oven to 180°C.

Grease a baking sheet with nonstick


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


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


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.


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


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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