Chicken With Roasted Sweet Potato Salad Food

CRUMBED CHICKEN & ROAST SWEET POTATO SALAD

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.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

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

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.

SWEET POTATO AND CHICKEN SALAD

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.

ROASTED SWEET POTATO AND CHICKEN SALAD

Steps:

• Heat oven to 400ºF.
• Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until tender, turning after 15 min.
• Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
• Sprinkle with pumpkin seeds.

ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD

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.

ROASTED SWEET POTATO SALAD

Steps:

• In a large bowl, toss potatoes with oil.
• Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
• Cool for 10 minutes.
• In same large bowl, combine red pepper, onions, parsley and cilantro.
• Add cooled potatoes.
• In a small bowl combine dressing ingredients and whisk.
• Drizzle over potato mixture and toss to coat.
• Serve room temperature.