Izy Hossack’s Griddled Chicken Salad

Sweet potatoes, apple, a sprinkle of pecans and a hefty dose of griddled chicken – now this is what we call a salad

• 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

For the apple cider-honey dressing:
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 3 tablespoons vegetable oil
• large pinch salt

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. 4 Cut into thick slices and layer with the spinach, pecans and sweet potato on a large plate.
5 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.
6 Drizzle the rest of the dressing over and serve warm or cold.

Recipe courtesy of Izy Hossack, extracted from Top With Cinnamon

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