Crumbedchickenroastsweetpotatosalad Recipes

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CRUMBED CHICKEN & ROAST SWEET POTATO SALAD



Crumbed Chicken & Roast Sweet Potato Salad image

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

2 tablespoons natural yoghurt
2 tablespoons milk
1 cup whole wheat breadcrumbs
1/2 teaspoon paprika
300 g skinless chicken breasts, trimmed & cut in half
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 teaspoons brown sugar
1 sweet potato, cut into 5mm slices
mixed salad green
1 tablespoon basil leaves, chopped (for garnish)
1 tablespoon Dijon mustard
1 tablespoon tomato sauce
2 teaspoons lemon juice
2 tablespoons natural yoghurt
1 teaspoon floral honey

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

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