Chicken and Sweet Potato Salad

Name: Chicken and Sweet Potato Salad
Prep time: 30 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 kg orange sweet potatoes (kumara) (scrubbed and sliced); 4 boneless skinless chicken breasts (about 150 g (5 oz) each); pinch ground cumin; pinch ground cinnamon; 4 cups mixed salad leaves; 4 tomatoes (cut into thin wedges); 1/4 telegraph (long) cucumber (sliced); 2 tbsp fresh coriander (cilantro) (chopped); 2 tbsp sunflower seeds (toasted); 2 spring onions (scallions) (shredded); 1/2 ripe pineapple (about 350 g (12 oz), chopped); 1/2 red pepper (diced); 1/2 small red onion (finely chopped); 2 tbsp fresh mint (chopped); 1/2 tsp mild chili powder; pinch ground cinnamon; pinch ground cumin; Juice of 1/2 lime; Juice of 1/2 lime; 2 tbsp vegetable oil; 1 tsp caster (superfine) sugar; dash soy sauce (or to taste)

Seasonal Salads: 150 Versatile Recipes

This wholesome salad is a riot of flavours and textures. Slices of poached chicken, sweet potatoes and salad vegetables are served on a bed of leafy greens with a chunky pineapple salsa.

photo credit: shutterstock

Servings	Prep Time	Cook Time
4servings	30minutes	15minutes

Servings	Prep Time
4servings	30minutes

Cook Time

15minutes

Course Dinner, Lunch
Cuisine Poultry, Salads

Ingredients

1 kg orange sweet potatoes (kumara) scrubbed and sliced
4 boneless skinless chicken breasts about 150 g (5 oz) each
pinch ground cumin
pinch ground cinnamon
4 cups mixed salad leaves
4 tomatoes cut into thin wedges
1/4 telegraph (long) cucumber sliced
2 tbsp fresh coriander (cilantro) chopped
2 tbsp sunflower seeds toasted
2 spring onions (scallions) shredded
Pineapple Salsa
1/2 ripe pineapple about 350 g (12 oz), chopped
1/2 red pepper diced
1/2 small red onion finely chopped
2 tbsp fresh mint chopped
1/2 tsp mild chili powder
pinch ground cinnamon
pinch ground cumin
Juice of 1/2 lime
Lime and Soy Dressing
Juice of 1/2 lime
2 tbsp vegetable oil
1 tsp caster (superfine) sugar
dash soy sauce or to taste

Servings: servings

Units:

Ingredients

1 kg orange sweet potatoes (kumara) scrubbed and sliced
4 boneless skinless chicken breasts about 150 g (5 oz) each
pinch ground cumin
pinch ground cinnamon
4 cups mixed salad leaves
4 tomatoes cut into thin wedges
1/4 telegraph (long) cucumber sliced
2 tbsp fresh coriander (cilantro) chopped
2 tbsp sunflower seeds toasted
2 spring onions (scallions) shredded
Pineapple Salsa
1/2 ripe pineapple about 350 g (12 oz), chopped
1/2 red pepper diced
1/2 small red onion finely chopped
2 tbsp fresh mint chopped
1/2 tsp mild chili powder
pinch ground cinnamon
pinch ground cumin
Juice of 1/2 lime
Lime and Soy Dressing
Juice of 1/2 lime
2 tbsp vegetable oil
1 tsp caster (superfine) sugar
dash soy sauce or to taste

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Poultry, Salads

Instructions

Cook the sweet potato slices in a saucepan of boiling water for 6-8 minutes, until just tender. Drain and leave to cool.
Poach the chicken in a frying pan of simmering water for 4-6 minutes, until cooked through. Drain and set aside to cool, then cut into slices.
Put the chicken and sweet potato slices in a large bowl and sprinkle with the cinnamon and cumin.

Salsa

Put the pineapple, red pepper, onion, mint, chili powder, cinnamon, cumin and lime juice in a bowl and gently toss to combine.

Dressing

Whisk the lime juice, oil, sugar and soy sauce in a large shallow salad bowl.
Add the salad leaves to the bowl with the dressing and toss to coat. Arrange chicken, sweet potato, tomatoes and cucumber on top of the leaves. Scatter the coriander, sunflower seeds and spring onions over the salad. Serve with the pineapple salsa on the side.

Recipe Notes

Per serving: 558 calories, 42 g protein, 21 g fat (4 g saturated fat), 50 g carbohydrate (27 g sugars), 10 g fibre, 188 mg sodium

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