Griddled chicken salad

Griddled chicken salad

By
From
Top With Cinnamon
Serves
2-4
Photographer
Izy Hossack

This recipe is perfect for when I’m in denial about summer ending but have to accept the arrival of autumn. I’m sitting around still making salads and pretending it’s summer but getting an autumn food-fix from all those roasted sweet potatoes, the apple slices and pecans. A major note to self whenever I make this: in the time it takes to get roasted sweet potatoes from oven to plate I will have eaten at least twenty per cent of them. If you’re the same as me, roast some extra sweet potato (snacks for the chef!) so you’ll have enough left to actually feed other people.

Ingredients

Quantity Ingredient
4 sweet potatoes, peeled and cubed
large pinch dried chilli flakes
2 tablespoons olive oil
2 boneless, skinless chicken breasts
handful fresh rosemary leaves, finely chopped
large pinch salt
large pinch freshly ground black pepper
3 large handfuls baby spinach
45g pecans, roughly chopped
1 apple, cored and thinly sliced

Apple cider-honey dressing

Quantity Ingredient
3 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon dijon mustard
3 tablespoons vegetable oil
large pinch salt

Method

  1. Preheat the oven to 200°C. Place the sweet potatoes in a roasting tray and toss with the dried chilli flakes and half the olive oil. Roast for 30 minutes, flipping them over halfway through with a spatula.
  2. Meanwhile, rub the chicken with the other tablespoon of oil, the rosemary and the salt and pepper. Place in a sandwich bag and seal. Bash the chicken with a rolling pin to flatten the breasts until they are about 2 cm thick.
  3. Once you’ve flipped the potatoes, heat a griddle pan over a medium heat and cook the chicken for 3–5 minutes on each side until golden brown and cooked all the way through. Cut into thick slices and layer with the spinach, pecans and sweet potato on a large plate.
  4. Shake the dressing ingredients together in a lidded jar until emulsified. Toss the apple slices in some of the dressing then lay them on top of the salad. Drizzle the rest of the dressing over and serve warm or cold.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again