Peruvian Style Chicken and Sweet Potato Salad
Serves 2 | with Cheese, Charred Corn and a Herby Citrus Dressing
- Milk
- Celery
- May contain traces of allergens
Ingredients
1 unit(s)
Sweet Potato
160 grams
Sweetcorn
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
1 pinch
Chilli Flakes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
½ tsp
Sugar
2 tbsp
Olive Oil
1 tbsp
Plain Flour
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potatoes into 2cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. 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.
d) When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
a) Meanwhile, drain the sweetcorn in a sieve.
b) Zest and cut the lemon into wedges.
c) Peel and grate the garlic (or use a garlic press).
d) Juice half the lemon wedges into a large bowl (use more if you prefer things citrusy).
a) Add the garlic, chilli flakes and a pinch of lemon zest along with the sugar and olive oil (see pantry for both amounts) to the bowl of lemon juice. Season with salt and pepper and mix to combine.
b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
c) Crumble the Greek style salad cheese into small pieces.
a) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
b) Combine in a medium bowl the flour (see pantry for amount) and Central American style spice blend.
c) Lay your chicken breast in the bowl of spiced flour, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Lay the chicken into the frying pan. Cook until browned, 3-4 mins each side. Then pop onto a plate and set aside until the sweet potato has 10 mins remaining in the oven.
c) When the sweet potato has 10 mins remaining, add the chicken to the same baking tray and bake until cooked through, 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Once the chicken is cooked, cut into 1cm wide slices.
a) While the chicken roasts, return the frying pan to high heat with a drizzle of oil. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.
b) Add the sweetcorn, lettuce, half the cheese and the sweet potato to the bowl of dressing and toss to coat. Divide the dressed salad between 2 serving bowls.
c) Top with the sliced chicken breast and sprinkle over the remaining cheese to finish. Serve with any remaining lemon wedges for squeezing over.
Enjoy!
