Crumbed Chicken & Roast Sweet Potato Salad Recipe

Name: Crumbed Chicken & Roast Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Sweet Potato Salad; 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); Honey Mustard Dressing; 1 tablespoon Dijon mustard; 1 tablespoon tomato sauce; 2 teaspoons lemon juice; 2 tablespoons natural yoghurt; 1 teaspoon floral honey

Servings: persons

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
Sweet Potato Salad
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)
Honey Mustard Dressing
1 tablespoon Dijon mustard
1 tablespoon tomato sauce
2 teaspoons lemon juice
2 tablespoons natural yoghurt
1 teaspoon floral honey

1
Preheat oven to 220,C. Line a baking sheet with baking paper.
2
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.
3
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.
4
Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
5
To make dressing:Combine all ingredients.
6
To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons natural yoghurt, 2 tablespoons milk, 1 cup whole wheat breadcrumbs, 1/2 teaspoon paprika, and more.

Yes, Crumbed Chicken & Roast Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crumbed Chicken & Roast Sweet Potato Salad

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