Name: Easy sweet potato and crumbed chicken salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 800g gold sweet potato, cut crossways into rounds; 60ml olive oil; 1 tsp fennel seeds; 20.00 ml rosemary leaves; 400g pkt Chicken Breast Fingers; 35g dried cranberry; 40g pine nut; 60g pkt Baby Rocket; 18.20 gm olive oil, extra, to serve; 40.00 ml red wine vinegar

Easy sweet potato and crumbed chicken salad

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Sweet potato and chicken salad with dried cranberries for a perfect blend of savory and sweet flavors.

Ingredients:

800g gold sweet potato, cut crossways into rounds
60ml olive oil
1 tsp fennel seeds
20.00 ml rosemary leaves
400g pkt Chicken Breast Fingers
35g dried cranberry
40g pine nut
60g pkt Baby Rocket
18.20 gm olive oil, extra, to serve
40.00 ml red wine vinegar

Instructions:

Preheat the oven to 200C and line a large baking tray with paper. Arrange sweet potatoes in a single layer on the tray, drizzle with oil, sprinkle with fennel and rosemary. Bake for 30 minutes. Then add chicken to the tray and bake for an additional 10 minutes until sweet potatoes are tender and chicken is cooked through.
Place cranberries in a bowl and cover them with cold water. Let them soak for 10 minutes, then drain.
Assemble sweet potato, chicken, and rocket on a platter. Top with cranberries and pine nuts. Mix oil and vinegar in a bowl, then drizzle over the salad before serving.

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