Crumbed Chicken & Roast Sweet Potato Salad Recipe

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Crumbed Chicken & Roast Sweet Potato Salad
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Ingredients:

Directions:

  1. Preheat oven to 220,C. Line a baking sheet with baking paper.
  2. To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.
  3. Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.
  4. Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
  5. To make dressing:Combine all ingredients.
  6. To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 565.36 Kcal (2367 kJ)
Calories from fat 124.99 Kcal
% Daily Value*
Total Fat 13.89g 21%
Cholesterol 88.81mg 30%
Sodium 739.27mg 31%
Potassium 985.96mg 21%
Total Carbs 67.9g 23%
Sugars 11.45g 46%
Dietary Fiber 8.55g 34%
Protein 38.25g 77%
Vitamin C 4.2mg 7%
Vitamin A 0.7mg 22%
Iron 5.2mg 29%
Calcium 62.2mg 6%
Amount Per 100 g
Calories 132.21 Kcal (554 kJ)
Calories from fat 29.23 Kcal
% Daily Value*
Total Fat 3.25g 21%
Cholesterol 20.77mg 30%
Sodium 172.88mg 31%
Potassium 230.57mg 21%
Total Carbs 15.88g 23%
Sugars 2.68g 46%
Dietary Fiber 2g 34%
Protein 8.95g 77%
Vitamin C 1mg 7%
Vitamin A 0.2mg 22%
Iron 1.2mg 29%
Calcium 14.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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