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Roasted Sweet Potato & Chicken Salad


¼ tsp salt

¼ tsp pepper

1 Tbsp miso paste

1 Tbsp fresh ginger (finely chopped)

2 Tbsp olive oil

2 Tbsp toasted sesame oil

¼ cup rice vinegar

600g mixed greens

1kg sweet potatoes (cut into 1cm pieces)

4 avocados (sliced)

8 chicken breast halves (sliced)

sesame seeds


Toss 1kg sweet potato pieces with olive oil and salt and roast at 230°C for 25 minutes or until tender.

Whisk rice vinegar, sesame oil, miso paste, ginger, and pepper.

Among four plates dived and layer with mixed greens, sweet potatoes; chicken-breast halves and avocado.

Drizzle with vinaigrette, top with sesame seeds and serve.

Serves: 4

Cooking time: 25 minutes

Difficulty: easy

Pairs well with Survivor Sauvignon Blanc.


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