Satay Chicken & Sweet Potato Salad
Serves 4
Ingredients
3 large chicken breasts
3 Sweet Potatoes
5 tbsp peanut butter
2 tbsp soy sauce
1 tbsp olive oil
3 tbsp red wine vinegar
2 lemons
1/2 large red onion
2 tbsp sunflower seeds (optional)
Handful coriander
2 cups baby spinach
Method
Pre heat oven to 200 degrees C. Slice chicken breast into strips and add into a large mixing bowl. Put 3 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp red wine vinegar and juice from 1 lemon into the bowl and mix until chicken is well coated with all ingredients. Season well and place on a lined oven tray. Slice up sweet potato into wedges and add to the tray. Put in the oven for 20-30 mins. While it’s in the oven, thinly slice the red onion and place in a bowl. Pour 1 tbsp red wine vinegar over it and mix well. Continue mixing this every few minutes to ensure it’s all getting pickled by the vinegar. Place spinach on the bottom of a serving dish, and roughly chop up coriander and set aside. In a glass or bowl put remaining peanut butter, soy sauce, red wine vinegar and lemon juice and then olive oil. Whisk with a fork. Remove chicken and sweet potato from the oven and place on top of the spinach. Spoon the dressing on top in blobs. Next place the pickled onion on, use a fork so the red wine vinegar drains. Sprinkle on the seeds then the coriander.