CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
- Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.
CHICKEN MILANESE WITH SWEET POTATO SALAD
While we all love crispy, fried chicken, the real star of the this recipe is the warm and flavorful potato salad. It's made with sweet potatoes, instead of the classic Yukons or Russets to give you a slightly starchy counterpart for the savory chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes.
- Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside.
- Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterfly the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it flat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated.
- Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes.
- Divide the chicken and sweet potato salad among plates. Serve with honey mustard.
Nutrition Facts : Calories 710, Fat 35 grams, SaturatedFat 4 grams, Cholesterol 234 milligrams, Sodium 496 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Sugar 17 grams, Protein 45 grams
SWEET POTATO AND CHICKEN SALAD
Make and share this Sweet Potato and Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely.
- While sweet potatoes are cooling, mix all other ingredients togther in a large bowl.
- Gently fold in the cooled sweet potatoes.
- Chill until ready to serve.
- Serve on romaine lettuce leaves.
Nutrition Facts : Calories 245.5, Fat 5.8, SaturatedFat 1.6, Cholesterol 58.8, Sodium 251.4, Carbohydrate 25.8, Fiber 4.1, Sugar 11.8, Protein 23
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
CHICKEN & SWEET POTATO SALAD
Make and share this Chicken & Sweet Potato Salad recipe from Food.com.
Provided by HealthyLiving in Go
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- # Preheat grill or sandwich press on high.
- # Cook chicken on grill until cooked well through (4 minutes each side). Set aside.
- # Place sweet potatoes on grill / sand which press and cook until well browned, cut into cubes.
- # Cut chicken into bite size pieces and place on top of lettuce, top with cucumber, cherry tomatoes and sweet potato.
- # Mix together the sweet chilli sauce and orange juice and drizzle over the top of salad.
- # Serve immediately.
Nutrition Facts : Calories 104.7, Fat 1, SaturatedFat 0.2, Cholesterol 34.2, Sodium 74.2, Carbohydrate 8.7, Fiber 2.1, Sugar 3.1, Protein 15.6
ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD
Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
- Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
- Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
- Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.
Nutrition Facts : Calories 477 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium
CURRIED CHICKEN AND SWEET POTATO SALAD
Make and share this Curried Chicken and Sweet Potato Salad recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Put the first 4 ingredients into a plastic bag.
- Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
- Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
- Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
- Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
- While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
- Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
- Garnish with the reserved cilantro and serve immediately or refrigerate until required.
Nutrition Facts : Calories 963.7, Fat 32, SaturatedFat 8.3, Cholesterol 102.8, Sodium 1673.5, Carbohydrate 127.1, Fiber 17.9, Sugar 41, Protein 46.9
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