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Spiced chicken salad with baked sweet potatoes and BBQ dressing
Serves: 2
Ingredients
For the potatoes
- 1 large sweet potato, cut into cubes
- 1 tbsp olive oil (Borges)
- 1/2 tsp each cumin, chilli powder, paprika
- Salt and pepper
For the chicken
- 2 small chicken breast, skinned and butterflied
- 1/2 tsp of each salt, mixed spice, cayenne pepper, paprika, cinnamon
- 1 tsp sugar
- 1 tsp curry powder
- 1 tbsp olive oil (Borges)
You will also need
- 4 slices bacon, grilled and chopped
- Mixed salad leaves
- 10 cherry tomatoes, halved
- 1 red onion, peeled and sliced thinly
- 2 tbsp American smoked BBQ sauce (Hellmanns)
- 1 heaped tbsp mayonnaise (Hellmanns)
Method
Start this recipe by mixing all the ingredients for the sweet potatoes together, place in a single layer on a baking try and cook for 20-25 minutes till golden and crispy. In a small bowl, mix together the chicken spices. Rub the oil over the butterflied chicken breasts and rub in the spice mix. Allow to infuse for 20 minutes then quickly grill in a griddle pan with no extra oil till cooked through. To put the salad together, place the salad leaves, cherry tomatoes and sliced red onion into large bowl with the cooked spiced sweet potatoes. Add in the mayonnaise and American Smoked BBQ sauce and mix together well. Spoon the salad into 2 large pasta plates. Toss over the chopped crispy bacon and finish off with the grilled chicken cut into slices and layered on top.
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