HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPaprika Chicken & Sweet Potato Salad
Paprika Chicken & Sweet Potato Salad

Paprika Chicken & Sweet Potato Salad

With Chipotle Sweetcorn & Lime Dressing

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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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

1 tin(s)


1 unit(s)

Baby Gem Lettuce

1 sachet

Chipotle Paste

1 pot(s)

Smoked Paprika

280 grams

Chicken Thigh

1 sachet


½ unit(s)


1 sachet


(ContainsEgg, Mustard)

1 sachet

BBQ Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2579 kJ
Energy (kcal)617 kcal
Fat26.0 g
of which saturates5.0 g
Carbohydrate64 g
of which sugars32.0 g
Protein34 g
Salt1.17 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Box Grater
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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