Crumbed Chicken Roast 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.

ROAST CHICKEN WITH SWEET POTATO SALAD

Steps:

• All vegetables, fresh or frozen were bought from the Healthy living range at Tesco. #TriedForLess.
• Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the onion wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 minutes.
• Meanwhile, scrub the sweet potatoes and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then sprinkle with the rapeseed 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, 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 mix at point 3 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 lemon dressing.

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.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
• Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
• Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
• Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.