Shredded chicken and sweet potato salad with cranberry dressing

Chicken salad

• 500 g water
• 160 g sweet potato, peeled and cut into pieces (2-3 cm)
• 30 g leek, white part only, cut into thin slices (2 cm)
• 2 pinches dried oregano, to season
• 2 pinches ground cayenne pepper, to season
• 2 pinches ground coriander, to season
• 300 g skinless chicken breast fillets, cut into thirds
• extra virgin olive oil, to drizzle
• 70 g mixed baby salad leaves (e.g. watercress, spinach, silverbeet)
• 3 radishes, cut into thin slices (optional)
• 50 g feta cheese, crumbled, for garnishing

Cranberry dressing

• 50 g dried cranberries
• 1 - 2 tbsp red wine vinegar, to taste
• 70 g extra virgin olive oil
• 1 tsp Dijon mustard
• ½ garlic clove
• 2 - 3 tbsp water
• 1 tsp sugar
• sea salt, to taste
• ground black pepper, to taste