CRUMBED CHICKEN & ROAST SWEET POTATO SALAD
Make and share this Crumbed Chicken & Roast Sweet Potato Salad recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 356.1, Fat 10.5, SaturatedFat 2.4, Cholesterol 93, Sodium 281.2, Carbohydrate 26.7, Fiber 2.6, Sugar 14.3, Protein 37.8
SIMPLE SWEET POTATO SALAD
As the name says, a straightforward salad with a light citrus dressing. A nice accompaniment to grilled entrees.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
- When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
- Combine the remaining ingredients in a large measuring cup. Whisk well.
- Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
- If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
- Serve at once, or refrigerate, covered, until ready to serve.
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