Chicken & Roast Sweet Potato Salad

Updated at: Thu, 17 Aug 2023 07:02:51 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the sweet potato (no need to peel), then slice into 1/2 cm rounds. Place the circles on a large baking tray. Drizzle with oil, sprinkle with half of the paprika and toss to coat. If you’d like to, season with salt and pepper. Spread out in a single layer. Roast on the middle shelf of your oven until golden, 20-22 mins. Turn halfway through cooking

Step 2

Heat a drizzle of oil in a large frying pan over medium-high heat. Carefully add the chicken to the hot pan and sear, 3 mins on each side. Sprinkle with the remaining paprika, then season with salt and pepper. Flip the chicken to ensure an even coating of the paprika. Transfer to a lightly oiled lined baking tray. Roast on the top shelf until fully cooked, 10-12 mins. When finished, remove from the oven and leave to rest for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken. The chicken is cooked when it is no longer pink in the middle.

Step 3

Meanwhile, trim the root from the baby gem lettuce, then halve lengthways. Thinly slice widthways. Juice and zest the lime. Add the baby gem and the baby leaves to a large bowl with 1/2 of the lime juice. Toss to coat then, set aside.

Step 4

In a small bowl, mix the mayonnaise, sriracha, lime zest and remaining lime juice. If you’d like to, season with salt and pepper.

Step 5

Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. If you’d like to, season with salt and pepper

Step 6

Divide the salad between your plates. Top with the roasted sweet potato. Add the sliced avocado. Cut the chicken widthways into 6-8 slices each and fan out onto the centre of the salad. Drizzle with the sriracha mayonnaise.

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