Shredded chicken and sweet potato salad with cranberry dressing
TM6 TM5 TM31

Shredded chicken and sweet potato salad with cranberry dressing

4.5 (17 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
3063.4 kJ / 732.2 kcal
Protein
39.7 g
Carbohydrates
43.6 g
Fat
44.6 g
Saturated Fat
10.1 g
Fibre
5.3 g
Sodium
401.4 mg

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