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Roasted Sweet Potato & Chicken Salad

  • 4
  • Easy
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Roasted Sweet Potato & Chicken Salad

Recipe Ingredients

  • 1kg sweet potatoes, cut into 1cm chunks
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp each miso paste and finely chopped peeled fresh ginger
  • 1/4 tsp pepper
  • 560g mixed greens
  • 8 rotisserie chicken-breast halves (about 920g), sliced
  • 4 avocado, sliced
  • Miso vinaigrette
  • Sesame seeds

Recipe Directions

  1. On a large, rimmed baking sheet, toss 1kg sweet potatoes, cut into 1cm chunks, with 2 tbsp olive oil and 1/4 tsp salt; roast at 230°C for 25 minutes or until tender.
  2. Whisk 1/4 cup rice vinegar; 2 tbsp toasted sesame oil; 1 tbsp each miso paste and finely chopped peeled fresh ginger; and 1/4 tsp pepper.
  3. Among 4 plates layered with 140g mixed greens, divide sweet potatoes; 2 rotisserie chicken-breast halves (about 230g), sliced; and 1 avocado, sliced.
  4. Drizzle with miso vinaigrette; top with sesame seeds. Serves 4.

EACH SERVING: About 2 010kJ, 21g protein, 48g carbohydrate, 24g fat (4g saturated), 11g fibre, 990mg sodium.


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