Chicken Ranch Salad on Sweet Potato

A creamy ranch chicken salad served on roasted slices of sweet potato.

Tip: The poached chicken can be made ahead and will keep for up to two days in the fridge. The method will work for chicken breast pieces of up to 250 grams.

Prep time: 15 mins
Cook time: 30 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 teaspoon of sea salt

2 slices of lemon

1/2 teaspoon of whole black peppercorns

1 long green shallot/scallion

1 teaspoon of sea salt

125 grams of free range chicken breast (whole piece)

2 lengthwise slices of a medium sweet potato (150g)

1/2 teaspoon of extra virgin olive oil

Salad

3 cherry tomatoes cut in quarters

1/2 stalk of celery, sliced

1/4 small red capsicum, diced

1/2 jalapeno, sliced

1/8 red onion, diced

Dressing

1 tablespoon of whole egg mayonnaise*

1/2 tablespoon of unsweetened coconut yoghurt

1 good pinch of onion powder

1 good pinch of garlic powder

1 good pinch of dried oregano

sea salt & cracked black pepper to taste

Method

Heat oven to 180°C

Place lemon, peppercorns, shallot and sea salt in a saucepan, bring to the boil and add the chicken. Bring back to the boil, remove from heat, cover and sit aside for 20 minutes then remove to a chopping board to cool.

While chicken is cooking, place sweet potato on a lined oven tray, drizzle with oil and season with salt. Bake for 20 to 25 minutes.

Mix all dressing ingredients in a small bowl and set aside.

Combine all salad ingredients, add cooled chopped chicken and pour in the dressing. Gently toss everything together until well combined.

Serve dressed salad over the cooked sweet potato slices.

Tip: For the sweet potato you could alternatively cook in your toaster but don't use the oil or salt!

*We love to make our own mayonnaise but if you are using store bought choose organic whole egg with no added sugar. The macros are worked on our recipe and you can find it in the Dressings and Sauces section

Calories: 434
Protein: 33.3
Carbs: 29.3
Fibre: 8.7
Fat: 21.9

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