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Grilled chicken salad with sweet potato & capsicum

Prep 15 min - Cook 15 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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A quick and refreshing chicken salad that we enjoy for lunch or dinner.  The dressing combines a few contrasting ingredients transforming the plain grilled chicken breasts into a taste bud delight.

Ingredients

  • 1 large sweet potato – peeled, rinsed, sliced finely
  • 2 chicken breast fillets
  • 2 tablespoons olive oil
  • 2 red capsicum – washed, seeded, halved
  • 1 large oak lettuce or similar – washed, drained, tear leaves

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Dressing


  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup orange juice – freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic – peeled, rinsed, crushed

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Directions

  1. Preheat fan-grill to 200C / 392F.
  2. Prepare vegetables.
  3. In a bowl add 1 tablespoon of oil mix with sweet potato.
  4. Rub 1 tablespoon of oil on to chicken breasts.
  5. On a grill tray lay sweet potatoes around the edge, the capsicum on the inside and finally the chicken breast fillets in the centre.  Place in oven fan-grill for 8 minutes.
  6. Remove capsicum and place on chopping board.  Cover with a pot lid for 2 minutes.
  7. Turn chicken and sweet potato and place back into oven fan-grill for a further 7 minutes.
  8. Remove capsicum skins and slice finely.
  9. Cut each chicken breast in half and slice into thin strips.
  10. In a large serving dish, add the lettuce, chicken, capsicum and sweet potato.
  11. Prepare dressing by adding all ingredients together into a sealable container.  Shake to combine and drizzle over salad, mix lightly.  Serve.

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