Roast Chicken Salad
with sweet potato, Greek style cheese and rocket
The quantities provided above are averages only.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Onion
100 grams
Greek Style Cheese
(Contains Milk)
320 grams
Irish Chicken Breast
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
40 grams
Salad Leaves
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (peeling optional). Pop them onto a large lined baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread them out in a single layer. When hot, roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve the onion, peel and chop each half into five wedges. Crumble the Greek style cheese into small pieces.
Heat a drizzle of oil in a pan on high heat. Lay the chicken onto the pan, season with salt and pepper. IMPORTANT: Wash your hands after handling chicken and its packaging. Fry until golden, 3-4 mins. Turn it, cook for another minute.
After the potatoes have been roasting for 15 mins, remove the tray from the oven and add the onion wedges. Mix around to combine everything together, then pop the chicken breasts on top. Roast for 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 mins. Pop the balsamic vinegar and 1 tbsp oil (double for 2p) into a large bowl, mix to combine, toss the rocket into the balsamic dressing. Add in the potatoes, red onion and half of the cheese. Toss everything together and serve in bowls. Thinly slice the chicken and serve on top with the remaining cheese sprinkled all over. Enjoy!
