Oven-Baked Kashmiri Style Spiced Chicken Salad
with Sweet Potato and Green Chilli Dressing
- Mustard
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
- Mustard
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the sweet potato and chicken in the oven, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
2 unit(s)
British Chicken Breasts
2 unit(s)
Intense™ Tomato
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Baby Cucumber
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
30 grams
Green Chilli Paste
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Add half the Kashmiri style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Add the chicken breasts and the remaining Kashmiri style spice mix to the (now empty) medium bowl. Drizzle with oil and season with salt and pepper. Toss to evenly coat the chicken. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, cut the tomatoes into 1-2cm chunks.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Trim the cucumber, then cut into small 1cm pieces.
In a large salad bowl, combine the yoghurt, green chilli paste and honey (see pantry for amount). Season with salt and pepper. Set aside.
When the sweet potatoes are cooked, add the sweet potatoes, tomatoes, cucumber and baby gem to the bowl of dressing. Toss together to evenly coat.
Thinly slice the chicken.
Share the salad between your bowls.
Top with the sliced chicken.
