Sweet potato, chicken and green beans

A colourful, protein-rich salad

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Nutrition (per portion)

Calories400
Total Fat13g

Saturated Fat

2g
Total Carbohydrate--

Sugars

--
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PP sweet potato and chicken salad

Serves: 4

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Ingredients

U.S. U.K. Conversion chart
  • 2  chicken breasts, skinned
  • 1 tablespoon(s) olive oil
  • 4  sweet potatoes, quartered
  • 200 gram(s) (7oz) green beans, trimmed
  • 160 gram(s) pack fresh garden peas
  • For dressing:
  • 3 tablespoon(s) olive oil
  • 1 tablespoon(s) white wine vinegar
  • juice of ½ lemon
  • 1 pinch(es) sugar (optional)
  • 1 bunch(es) fresh mint leaves, chopped

Method

  1. Preheat oven to gas mark 6/200ºC (180ºC in a fan oven). First, make dressing; add ingredients to a bowl, mix and season. Smother chicken with half olive oil and season. Heat a griddle pan till hot, then add chicken. Cook for 5-8 mins on either side. Put pan in oven for 10 mins, till chicken is cooked through.
  2. Add sweet potatoes to a roasting tin. Smother with remaining oil and season. Cook for 15 mins or till soft. Remove skin, then slice chicken and add both to a bowl.
  3. Add beans to a pan of boiling, salted water and cook for 3-5 mins, adding peas for final 2 mins. Drain, refresh with cold water and drain again. Add to potato and chicken and toss. Then pour over dressing, toss again and transfer to a serving dish. Garnish with mint leaves and serve with olive bread.
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