Chicken & Roast Sweet Potato Salad
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Chicken & Roast Sweet Potato Salad

Serves 2 | with Sriracha Mayo Dressing

Paprika and chicken go beautifully together, as Hungarian cuisine has demonstrated. Made from slow-roasted, ground red pepper, we’ve also sprinkled this spice all over our roasted sweet potatoes. Dip both in our sriracha chilli mayo for some extra heat.

Tags:
Spicy
Lunch
Allergens:
Egg
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Smoked Paprika

2 unit(s)

British Chicken Breasts

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lime

50 grams

Baby Leaf Mix

32 grams

Mayonnaise

(Contains Egg, Mustard)

15 grams

Sriracha Sauce

1 unit(s)

Avocado

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Nutritional information

Energy (kJ)2652 kJ
Energy (kcal)634 kcal
Fat23.7 g
of which saturates4.7 g
Carbohydrate59.7 g
of which sugars19.8 g
Protein47 g
Salt1.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grill Pan
Bowl
Zester
Small Bowl
Plate

Instructions

Roast the Sweet Potato
1

Preheat your oven to 200C/180C fan/gas mark 6. Trim the sweet potato (no need to peel), then slice into 1/2 cm rounds. Place the circles on a large baking tray. Drizzle with oil, sprinkle with half of the paprika and toss to coat. If you would like to, season with salt and pepper. Spread out in a single layer. Roast on the middle shelf of your oven until golden, 20-22 mins. Turn halfway through cooking.

Cook the Chicken
2

Heat a drizzle of oil in a large frying pan over medium-high heat. Carefully add the chicken to the hot pan and sear, 3 mins on each side. Sprinkle with the remaining paprika, then season with salt and pepper. Flip the chicken to ensure an even coating of the paprika. Transfer to a lightly oiled lined baking tray. Roast on the top shelf until fully cooked, 10-12 mins. When finished cooking, remove from the oven and leave to rest for 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Prep the Salad
3

Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Juice and zest the lime. Add the baby gem and the baby leaves to a large bowl with 1/2 of the lime juice. Toss to coat then set aside.

Make the Mayo
4

In a small bowl, mix the mayonnaise, sriracha, lime zest and remaining lime juice. If you you’d like to, season with salt and pepper.

Slice the Avocado.
5

Halve the avocado lengthways. Twist each half to pull apart and remove the stone using a tablespoon. Scoop the flesh out onto a chopping board and chop into 2cm chunks. If you’d like to, season with salt and pepper.

Serve
6

Divide the salad between your plates. Top with the roasted sweet potato. Add the sliced avocado to a corner of the salad. Cut the chicken widthways into 6-8 slices each and fan out onto the centre of the salad. Drizzle with the sriracha mayonnaise.