Crumbed Chicken on Roast Sweet Potato Salad

Submitted By: Noodles

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Difficulty: easy

Ingredients

Roast Sweet Potato Salad:
1 tbsp olive oil
2 tbsp balsamic vinegar
3 tsp soft brown sugar
1 orange sweet potato, cut into 5mm thick slices
mixed green salad leaves, to serve
1 tbsp chopped basil, to garnish

Crumbed Chicken:
2 tbsp low fat yoghurt
2 tbsp low fat milk
1 cup dry wholegrain breadcrumbs
1/2 tsp paprika
freshly ground black pepper
300g skinless chicken breast or thigh fillets, trimmed and cut in half

Honey Mustard Dressing
1 tbsp Dijon mustard
1 tbsp tomato sauce (ketchup)
2 tsp lemon juice
2 tbsp low fat yoghurt
1 tsp pure floral honey

Directions

Preheat the oven to 220C. To make the roast sweet potato salad, combine the oil, vinegar and brown sugar in a large bowl. Add the sweet potato and toss to coat in the oil. Transfer to a shallow baking tray and roast for 25 minutes, or until soft and starting to brown. Remove from the oven and leave for 10 minutes to cool a little (Note: If you prepare the sweet potato and the crumbed chicken at the same time, they can then go in the oven together.)

To make the crumbed chicken, put the yoghurt in a flat dish or bowl and stir in the milk to thin it a little. Combine the breadcrumbs and paprika in a bowl and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumbs. Put the crumbed chicken on a baking tray lined with baking paper and bake for 20 minutes, or until the chicken is golden brown and cooked through. Remove and slice into strips on the diagonal.

To make the honey mustard dressing, put all the ingredients into a small bowl and stir to combine.

To serve, lay the salad leaves on a plate, top with slices of roasted sweet potato, a few more salad leaves, then more sweet potato. Lay the crumbed chicken on top of the salad and drizzle with the honey mustard dressing. Scatter over the basil.


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