Chicken and sweet potatoes

    1 hour

    This salad is a riot of tastes, perfect when you are craving wholesome yet interesting food. Slices of chicken and sweet potatoes are served on a bed of leafy greens and vegetables, with a chunky pineapple salsa to spoon over.

    6 people made this

    Serves: 4 

    • 900 g (2 lb) sweet potatoes, scrubbed and cut into 1 cm (½ in) slices
    • 4 skinless boneless chicken breasts (fillets), about 140 g (5 oz) each
    • pinch each of ground cinnamon and cumin
    • 200 g (7 oz) mixed salad leaves
    • ¼ cucumber, thinly sliced
    • 4 tomatoes, cut into thin wedges
    • 2 tbsp chopped fresh coriander
    • 2 tbsp toasted sunflower seeds
    • 2 spring onions, finely shredded
    • Pineapple salsa
    • ½ ripe pineapple, about 340 g (12 oz), peeled and chopped
    • ½ small red onion, chopped
    • ½ red pepper, seeded and finely diced
    • 2 tbsp chopped fresh mint
    • ¼ tsp mild chilli powder, or to taste
    • pinch each of ground cinnamon and cumin
    • juice of ½ lime
    • Lime and soy dressing
    • 1 tsp caster sugar
    • juice of ½ lime
    • 1 tbsp olive oil
    • dash of soy sauce, or to taste

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. Cook the sweet potato slices in boiling water for 6–8 minutes or until tender. Drain and leave to cool.
    2. Poach the chicken breasts in simmering water (use the water from the sweet potatoes, if liked) for 4–6 minutes or until cooked through. Drain and leave to cool, then cut into 1 cm (½ in) slices.
    3. Put the chicken and sweet potato slices in a bowl and sprinkle with the cinnamon and cumin.
    4. To make the salsa, combine the pineapple, red onion, red pepper, mint, chilli powder, cinnamon, cumin and lime juice in a mixing bowl.
    5. Mix the dressing ingredients in a large shallow salad bowl. Add the salad leaves and toss to coat with the dressing. Arrange the chicken and sweet potato slices, the cucumber slices and tomato wedges on top of the leaves, and scatter over the chopped coriander, sunflower seeds and spring onions. Serve with the pineapple salsa, to be added to taste.

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    Reviews in English (2)


    Used different ingredients. I didn´t have mint so used fresh corriander leaves.  -  26 Apr 2010


    Salad was fairly bland but with the pineapple salsa was good.  -  26 Apr 2010