Herby Chicken and Roast Sweet Potato Salad
Sometimes the word 'salad' is enough to put people off a recipe but please bear with me as this particular incarnation is so much more than a couple of lettuce leaves or 'rabbit food', as some people like to call it.
This is an adaptation of a Nadiya Hussain (GBBO winner and all round superstar) recipe but I've added roast sweet potato to make this a healthy yet satisfying summer dinner. The flavours are light, fresh, vibrant and exciting with punchy notes of mustard, lemon and ginger contrasting wonderfully with the sweetness of honey, the slightly sour tang of yoghurt and earthy parsley. I love this dish and I'm sure you will too!
Herby Chicken and Roast Sweet Potato Salad
Serves 2
For the marinated chicken:
2 skinless, boneless chicken breasts
75g/2½oz plain Skyr or natural yoghurt
1 tbsp olive oil, plus extra for cooking
handful flat-leaf parsley, chopped
1 tsp ground ginger
½ lemon, juice only
salt and freshly ground black pepper
For the salad:
300g sweet potatoes, peeled and roughly chopped
1 courgette, grated
1 large carrot, cut into ribbons using a vegetable peeler
olive oil, for roasting
For the dressing:
50g plain Skyr or natural yoghurt
25ml olive oil
1 tsp Dijon mustard
½ lemon, juice only
1 tsp runny honey
4 tbsp finely chopped fresh chives
Preheat the oven to 200C.
To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.
Meanwhile, roast the sweet potatoes in a tray with a drizzle of oil and a good amount of salt and pepper for 30 minutes, or until tender. Leave to cool slightly.
To make the dressing, whisk together the skyr or yoghurt, oil, mustard, lemon juice and honey, along with a pinch of salt and pepper. Stir in the chives and adjust the seasoning, or add a little more lemon and/or honey if needed. Put the courgette, carrot and roasted sweet potato in a serving bowl, add the dressing and mix well.
Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and serve alongside the dressed salad.
This is an adaptation of a Nadiya Hussain (GBBO winner and all round superstar) recipe but I've added roast sweet potato to make this a healthy yet satisfying summer dinner. The flavours are light, fresh, vibrant and exciting with punchy notes of mustard, lemon and ginger contrasting wonderfully with the sweetness of honey, the slightly sour tang of yoghurt and earthy parsley. I love this dish and I'm sure you will too!
Herby Chicken and Roast Sweet Potato Salad
Serves 2
For the marinated chicken:
2 skinless, boneless chicken breasts 75g/2½oz plain Skyr or natural yoghurt
1 tbsp olive oil, plus extra for cooking
handful flat-leaf parsley, chopped
1 tsp ground ginger
½ lemon, juice only
salt and freshly ground black pepper
For the salad:
300g sweet potatoes, peeled and roughly chopped
1 courgette, grated
1 large carrot, cut into ribbons using a vegetable peeler
olive oil, for roasting
For the dressing:
50g plain Skyr or natural yoghurt
25ml olive oil
1 tsp Dijon mustard
½ lemon, juice only
1 tsp runny honey
4 tbsp finely chopped fresh chives
Preheat the oven to 200C.
To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.
Meanwhile, roast the sweet potatoes in a tray with a drizzle of oil and a good amount of salt and pepper for 30 minutes, or until tender. Leave to cool slightly.
To make the dressing, whisk together the skyr or yoghurt, oil, mustard, lemon juice and honey, along with a pinch of salt and pepper. Stir in the chives and adjust the seasoning, or add a little more lemon and/or honey if needed. Put the courgette, carrot and roasted sweet potato in a serving bowl, add the dressing and mix well.
Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and serve alongside the dressed salad.
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