This chicken and sweet potato salad recipe is one of my go-to dinner and lunch recipes at the moment. It's so quick and easy to make, is super nutritionally balanced, and tastes amazing!
Taste & Consistency
The chicken in this salad provides a great source of protein, and when paired with good seasoning, it has the potential to be the highlight of the salad. The rice provides volume to the salad, whilst the capsicum and cucumber provide a welcome 'crunch' whilst eating it. The sweet potato is soft and compliments the chicken perfectly.
Chicken and Sweet Potato Salad Recipe
Ingredients
- 1 cup Brown Rice. Uncooked.
- 2 Chicken Breasts. Diced + seasoning of choice (I went for a tomato, garlic, onion seasoning).
- 3 cups Spinach. Shredded.
- 1 Red Capsicum. Diced.
- 1 Cucumber. Cut into half-moons.
- 1 Sweet Potato. Peeled and cubed.
- 2 Carrots. Cut into circles.
- 60g Marinated Feta.
- A handful of fresh Basil and fresh Parsley. Finely chopped.
Method
- Cook the rice (according to the packet?s instructions) and set aside.
- Preheat the oven or air fryer to 180 degrees C. Cook the Sweet Potato and Carrot for 25 minutes or until golden on the outside and cooked in the middle.
- Add the seasoned chicken to a hot frying pan and cook for 10-12 minutes or until golden and crisp on the outside and cooked in the middle.
- Add all salad ingredients to a bowl and toss to combine.
- Add the rice, sweet potato, carrot and chicken (once cooked), along with some oil from the marinated feta and toss until well combined.
- Serve and enjoy.
Hot Tips & Conclusion
If you're vegetarian, you can simply replace the chicken with fried tofu; and if you're vegan, you can remove the feta and replace it with whatever you please.
It will take you about 30 minutes to make, and you can easily make it in bulk. This means that it's a great dish to meal prep for the week.
If you enjoyed this sweet potato and chicken salad, then you'll absolutely love this Healthy Chicken Terriyaki Recipe.