Warm Chicken Salad
Now that the weather is getting colder, a warm salad is just the business. The recipe below is of grilled chicken served with oven roasted sweet potatoes and a selection of leafy salad drizzled in vinaigrette.
This recipe will serve 4
4 medium sweet potatoes, peeled and sliced thinly.
1/4 tsp chilli flakes
2 tbsp olive oil
2 chicken breast, skinless
1/2 a cup of rosemary leaves, chopped finely
salt and pepper
1 cup of fresh spinach
1 apple, cored and thinly sliced
Dressing:
3 tbsp apple cider vinegar
1 tbsp honey
1 tbsp Dijon mustard
3 tbsp vegetable oil
a large pinch of salt
Method:
Preheat the oven to 200 degrees centigrade.
Spread the sliced sweet potatoes into a roasting pan and drizzle with half of the olive oil and sprinkle with the chilli flakes. Roast for 15 minutes.
Rub the chicken with the rest of the olive oil, rosemary, salt and pepper. Then place the chicken breast into a plastic bag and beat it with a rolling pin until it has flatten.
Take out the sweet potatoes from the oven, turn the slices over and cook for another 15 minutes.
Fire up the grill and cook the chicken for 5 minutes at each side.
Cut the chicken into thick slices.
On a serving plate, pile the spinach, roast potatoes, apple slices and chicken.
Make the dressing by mixing all the ingredients in a lidded jar and give it a good shake.
Pour the dressing onto the chicken salad and serve.
Enjoy!