Grilled chicken salad with sweet potato & capsicum
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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
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
Directions
- Preheat fan-grill to 200C / 392F.
- Prepare vegetables.
- In a bowl add 1 tablespoon of oil mix with sweet potato.
- Rub 1 tablespoon of oil on to chicken breasts.
- 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.
- Remove capsicum and place on chopping board. Cover with a pot lid for 2 minutes.
- Turn chicken and sweet potato and place back into oven fan-grill for a further 7 minutes.
- Remove capsicum skins and slice finely.
- Cut each chicken breast in half and slice into thin strips.
- In a large serving dish, add the lettuce, chicken, capsicum and sweet potato.
- 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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