Shredded chicken and sweet potato salad with cranberry dressing

Shredded chicken and sweet potato salad with cranberry dressing

4.6 38 ratings

Prep. 25 min

Total 1 h

2 portions

Ingredients

Chicken salad

water
500 g
sweet potato peeled and cut into pieces (2-3 cm)
160 g
leek white part only, cut into thin slices (2 cm)
30 g
dried oregano to season
2 pinches
ground cayenne pepper to season
2 pinches
ground coriander to season
2 pinches
skinless chicken breast fillets cut into thirds
300 g
extra virgin olive oil to drizzle
mixed baby salad leaves (e.g. watercress, spinach, silverbeet)
70 g
radishes cut into thin slices (optional)
3
feta cheese crumbled, for garnishing
50 g

Cranberry dressing

dried cranberries
50 g
red wine vinegar to taste
1 - 2 tbsp
extra virgin olive oil
70 g
Dijon mustard
1 tsp
garlic clove
½
water
2 - 3 tbsp
sugar
1 tsp
sea salt to taste
ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 401.4 mg

Protein 39.7 g

Calories 3063.4 kJ / 732.2 kcal

Fat 44.6 g

Fibre 5.3 g

Saturated Fat 10.1 g

Carbohydrates 43.6 g

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Australia and New Zealand

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