Chicken and sweet potato salad with orange dressing

This is how you can make a yummy salad.

Preparation time : 30 mins Cooking time : 55 mins Servings : 4
Ingredients
  • 2 large sweet potatoes, scrubbed and cut into wedges
  • salt
  • Olive oil
  • 2 Oranges
  • 250 ml orange juice (includes juice from the oranges)
  • juice and zest of 1 lemon
  • 45 ml honey
  • 30 ml oasted sesame seeds
  • 45 ml canola oil
  • 2 chicken breasts, halved
  • salt and freshly ground pepper
  • canola oil
  • 100 g mixed nuts
  • 10 g butter
  • 30 ml sugar
  • 2,5 ml salt
  • 2,5 ml chilli flakes
  • 100 g goat’s milk cheese, sliced
  • big handful of chopped herbs such as parsley and mint
Method

Preheat the oven to 180°C.

Grease a baking sheet with nonstick spray.

1 SALAD

Arrange the sweet potato wedges on the baking sheet, season with salt and rub with the oil. Roast for about 35 minutes until soft.

2 Peel the oranges, making sure you remove the pith. Then cut the peeled oranges into segments between the membranes. Squeeze out the juice from the leftover membranes.

3 DRESSING

Add the juice from the membranes to the orange juice. Add the rest of the dressing ingredients and mix well.

4 CHICKEN

Season the chicken with salt and pepper. Drizzle the oil over and roast in the preheated oven until just done. Flake with a fork if you prefer. Spoon dressing over.

5 NUTS

Toast the nuts in the butter until slightly browned, add the sugar, salt and chilli flakes and fry until caramelised. Remove from the pan.

6 TO FINISH

Arrange the sweet potato wedges on a platter, put the chicken and cheese on top, sprinkle the herbs over and pour dressing over. Sprinkle nuts on top.