Chicken Salad Recipe with Lemon Dressing

By Recipes by Carina · 40 min

Ingredients

Instructions

1. Dice the sweet potato into 2 cm (½ inch) pieces, place on a paper-lined baking sheet, drizzle with 1 tsp honey and 2 tsp oil, season with a pinch of salt and pepper and toss. Roast at 200°C (400°F) for 20–25 minutes, until golden brown and caramelised.
2. Season both sides of the chicken breast with salt and rub with 1 tsp honey, turning it so it is evenly coated.
3. Toast the pumpkin seeds in a nonstick frying pan over medium heat, tossing occasionally, until fragrant and starting to brown. Set aside on a plate.
4. Heat 1 tsp oil in the same pan over medium heat and cook the chicken 5–6 minutes per side until cooked through, adjusting the heat so it does not over-colour.
5. Whisk the extra virgin olive oil, 1 tsp honey, the juice of half a lemon and a pinch of salt and pepper in a small jar until combined.
6. Combine the salad greens, cucumber, cherry tomatoes and roasted sweet potato. Slice the chicken into strips and place on top, scatter over the toasted seeds and pour over the dressing.

Summarized from Recipes by Carina's video. Watch it for the details.

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