Chicken and sweet potatoes

Chicken and sweet potatoes


1 person made this

About this recipe: This salad is a riot of tastes, perfect when you are craving wholesome yet interesting food. Slices of chicken and sweet potatoes are served on a bed of leafy greens and vegetables, with a chunky pineapple salsa to spoon over the top.

Elaine Russell

Serves: 4 

  • 500 g sweet potato (kumara), cut into 1 cm slices
  • 4 skinless chicken breast fillets (about 140 g each)
  • pinch each of ground cinnamon and cumin
  • 200 g mixed salad leaves
  • ¼ telegraph cucumber, thinly sliced
  • 4 tomatoes, cut into thin wedges
  • 2 tbsp chopped fresh coriander leaves
  • 2 tbsp toasted sunflower seeds
  • 2 spring onions, cut into strips
  • For the salsa
  • ½ pineapple, peeled and chopped
  • ½ small red onion, chopped
  • ½ red capsicum, deseeded and finely chopped
  • 2 tbsp chopped fresh mint
  • ¼ tsp mild chilli powder
  • pinch each of ground cinnamon and cumin
  • juice of ½ lime
  • For the dressing
  • 1 tsp caster sugar
  • juice of ½ lime
  • 1 tbsp (15ml) olive oil
  • dash of soya sauce, or to taste

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Cook the sweet potato slices in boiling water for 6–8 minutes or until tender. Drain and leave to cool.
  2. Poach the chicken breasts in simmering water (use the water from the sweet potatoes, if you like) for 4–6 minutes or until cooked through. Drain and leave to cool, then cut into 1 cm slices.
  3. Put the chicken and sweet potato slices in a bowl and sprinkle with the cinnamon and cumin.
  4. To make the salsa, combine the pineapple, red onion, red capsicum, mint, chilli powder, cinnamon, cumin and lime juice in a mixing bowl.
  5. Mix the dressing ingredients in a large shallow salad bowl. Add the salad leaves and toss to coat with the dressing. Arrange the chicken and sweet potato slices, the cucumber slices and tomato wedges on top of the leaves, then scatter with the chopped coriander leaves, sunflower seeds and spring onions. Serve with the salsa.

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