Crumbed Chicken & Roast Sweet Potato Salad

Recipe by Mandy
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220,C. Line a baking sheet with baking paper.
  • To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.
  • Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.
  • Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
  • To make dressing:Combine all ingredients.
  • To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.
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