Crumbed Chicken & Roast Sweet Potato Salad
- Ready In:
- 2 tablespoons natural yoghurt
- 2 tablespoons milk
- 1 cup whole wheat breadcrumbs
- 1⁄2 teaspoon paprika
- 300 g skinless chicken breasts, trimmed & cut in half
Sweet Potato Salad
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 3 teaspoons brown sugar
- 1 sweet potato, cut into 5mm slices
- mixed salad green
- 1 tablespoon basil leaves, chopped (for garnish)
Honey Mustard Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato sauce
- 2 teaspoons lemon juice
- 2 tablespoons natural yoghurt
- 1 teaspoon floral honey
- 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.
Join The Conversation
As this dish is over 3 components I am doing the review as such. firstly the sweet potato salad, perfect the taste of the sweet potatoes was absolutely perfect, secondly the dressing also 5 stars (still have some left over will go perfect with the chicken in sandwiches) and thirdly the chicken now we ran into a little trouble it was not browning but after 35 minutes I felt it was going to be too dry so sprayed with a little oil and cranked up the oven for 5 minutes and got a light tinge, still well rather pale looking but when I turned the chicken the other side which had been on the baking paper was beautiful and brown (served this side up on the plate of sliced potato drizzle with the dressing along with cos leaf (wishing I had baby leaves) some cherry tomatoes and cucumber with a drizzle of the dressing. Overall a very satisfying meal, thank you **Mandy**, made for Went to Market.
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..