Roasted Sweet Potato and Chicken Salad with a Creamy, Herby Dressing

This Week

9 Dec - 15 Dec

Roasted Sweet Potato and Chicken Salad with a Creamy, Herby Dressing

A twist on the classic potato salad, featuring roasted sweet potato, crunchy cos, pickled onion and a mayo-free dressing (without sacrificing the creaminess) – served with paprika roasted chicken.

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Meal Prep Guide

Chop 4 medium orange sweet potatoes into bite-size pieces. (Store in an airtight container in the fridge)

Prepare the spice mix for the chicken. (Store in an airtight jar in the fridge)

2 tsp dried oregano
2 tsp smoked paprika
2 tsp coconut sugar or brown sugar
½ lemon (juice and zest)
2 Tbsp olive oil

Add the ingredients into the jar and mix well.

If you have prepped for recipe 001. You would have already made the pickled onions, if not you will need to do so. (Store in an airtight jar in the fridge)

Make the dressing. (Store in an airtight jar in the fridge)

3 Tbsp sour cream
3 Tbsp greek yoghurt
⅓ cup fresh dill (finely chopped)
⅓ cup fresh parsley (finely chopped)
1 Tbsp dijon mustard
½ lemon (juice)

Add all the ingredients and mix well until combined.

Make the spice mix for the chicken . (Store in an airtight container in the pantry)

2 tsp dried oregano
2 tsp smoked paprika
2 tsp coconut sugar or brown sugar

Add the ingredients into the jar.

Tips

‍Tips

This salad is delicious served without the chicken making it great to take along to potlucks and barbecues – it’s always a hit among our friends and family and seems to go with almost everything!
If you made the Za’atar Crusted Salmon with Tahini Greens you would have already made the pickled onions, you will just need to roughly chop them.

Shortcuts

Vegetables

Add 2 stalks of finely sliced celery to the salad.
Swap sweet potatoes, for roasted potatoes or roasted pumpkin.

Protein

Serve alongside a protein of choice, steak, sausages and even a roast chicken would be delicious.
For a vegetarian option, omit the chicken, add 1 tin of lentils (rinsed and drained), or serve with a side of pan fried halloumi.

Ingredients

4 medium orange sweet potatoes (cut into bite-size pieces)
2 tsp dried oregano
2 tsp smoked paprika
2 tsp coconut sugar or brown sugar
½ lemon (juice and zest)
500-600g chicken breasts
¼ cup pickled onions (roughly chopped)
1 head petite cos (roughly chopped)
Olive oil
Salt and pepper
‍Dressing
3 Tbsp sour cream
3 Tbsp greek yoghurt
⅓ cup fresh dill (finely chopped)
⅓ cup fresh parsley (finely chopped)
1 Tbsp dijon mustard
½ lemon (juice)

Method

Preheat the oven to 200 degrees celsius, fan bake.
Prepare the pickled onions if you haven’t already made them.
Once the oven has reached temperature, place the sweet potato onto a large baking tray, drizzle with olive oil and season with salt. Cook for 30-35 minutes or until golden brown, tossing at halfway.
In a medium bowl, add the oregano, paprika, brown sugar, lemon zest and juice, salt, pepper and 2 Tbsp of olive oil; mix well. Add the chicken and toss to coat in the spices.
Place the chicken breasts onto a lined baking tray and pour over any excess spice mix. Pop into the oven and roast for about 25 minutes or until the chicken is no longer pink in the centre and the juices run clear.
Meanwhile, prepare the dressing. In a medium bowl, add all the ingredients and mix well until combined.
Once the sweet potato has cooked and cooled slightly, add it to a large salad bowl. Add the pickled onion, cos and the dressing; toss well to coat everything in the creamy dressing.
Slice the chicken and serve alongside or on top of the sweet potato salad.

Variations

Vegetables

Add 2 stalks of finely sliced celery to the salad.
Swap sweet potatoes, for roasted potatoes or roasted pumpkin.

Protein

Serve alongside a protein of choice, steak, sausages and even a roast chicken would be delicious.
For a vegetarian option, omit the chicken, add 1 tin of lentils (rinsed and drained), or serve with a side of pan fried halloumi.