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Mexican Recipes

Paprika Chicken & Sweet Potato Salad

Paprika Chicken & Sweet Potato Salad

Paprika Chicken & Sweet Potato Salad

With Chipotle Sweetcorn & Lime Dressing

Michael SteadmanPublished on July 29, 2020

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Tags:

Spicy

The quantities provided above are averages only.

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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

1

Bell Pepper

1

Red Onion

150

Sweetcorn

1

Baby Gem Lettuce

20

Chipotle Paste

1

Smoked Paprika

260

Diced Chicken Thigh

15

Honey

½

Lime

1

Mayonnaise

32

BBQ Sauce

Nutritional information

Energy (kcal)617 kcal

Energy (kJ)2579 kJ

Fat26 g

of which saturates5 g

Carbohydrate64 g

of which sugars32 g

Protein34 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Knife

•Bowl

•Baking Tray

•Box Grater

•Grill Pan

•Zester

Cooking Instructions and Tips

Prep

1

Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Slice into 1cm wide strips. Halve, peel and slice the onion in 1cm slices. Drain and rinse the sweetcorn in a sieve.Trim the root from the baby gem lettuce then halve lengthways and separate the leaves then cut each leaf in half lengthways.

Roast Your Veggies

2

Combine the sweet potato, red pepper and red onion into a mixing bowl. Season with salt and pepper and half of the chipotle paste and half of the smoked paprika. Drizzle with oil and mix well to combine. Put the veggies in a single layer on a baking tray and roast on the top shelf of your oven until golden and tender, 25-30 mins. TIP: Use 2 trays if needed.

Cook Your Chook

3

Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chicken and cook until golden brown all over, 7-10 mins. Once the chicken is golden, add the remaining smoked paprika and honey, cook until the chicken is coated and shiny, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Wash your hands and equipment after handling raw meat.

Make Your Dressing

4

Meanwhile, zest and halve your lime. In a small bowl combine the lime zest, half the juice and the mayonnaise. Mix well and season to taste with salt and pepper. TIP: The dressing needs to be a pourable consistency, add a little water if it's too thick.

Finishing Touches

5

When the chicken is glazed, add the drained sweetcorn, the BBQ sauce and the remaining chipotle. Cook stirring frequently until piping hot, 1-2 mins.

Time to Serve

6

Divide the sweet potato mix and baby gem between bowls, top with the chicken and sweetcorn mix. Drizzle over the lime dressing. Enjoy!

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