Seeded Free Range Chicken & Sweet Potato Salad
To whip up this warm salad, you'll toss roasted sweet potato and onion with baby leaves and dressing. Serve with free range chicken sprinkled in toasted pine nuts, seeds and a date dressing. Sensational!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Chop your sweet potatoes (skins on) into large, bite-sized pieces
Cut your red onions into quarters, leaving the skins and root on
Tip: This stops them drying out and falling apart when roasting!
Add the chopped sweet potato and onion quarters to a baking tray (or two!)
Drizzle with olive oil and season with a generous pinch of salt and pepper
Put the tray[s] in the oven for 20-30 min or until the onion is tender and the sweet potato is cooked and starting to crisp
Cover your free range chicken breast portion[s] with cling film and bash them with a rolling pin until flattened to roughly 1.5cm thick all over
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the flattened chicken, season with a pinch of salt and cook for 3 min on each side or until lightly browned, then remove from the heat
Transfer the browned chicken to a baking tray (use tin foil to avoid mess!)
Sprinkle the pine nut & seed mix all over
Put the tray in the oven for 14-15 min or until the chicken is cooked through (no pink meat!) and the juices run clear – this is your seeded chicken
Tip: Watch the pine nut & seed mix a hawk to make sure they don't burn!
Meanwhile, combine your white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and your chopped dates and season with a pinch of salt and pepper – this is your date dressing
Wash your salad, then pat dry with kitchen paper and add to the bowl with the dressing
Once the vegetables are cooked, carefully cut the roots off the roasted onion quarters, then peel off the skins and discard
Separate the onion quarters into petals
Add the onion petals and roasted sweet potato to the salad bowl – this is your sweet potato salad
Serve the seeded free range chicken over the sweet potato salad
Drizzle the date dressing over the top and sprinkle over any remaining seeds from the tray
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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