Chicken and Sweet Potato Salad

Ingredients

  • 4 plum tomatoes, quartered lengthways
  • 10 1/2 oz eggplant, quartered lengthways
  • 6-8 baby portobella mushrooms, cleaned and sliced in half
  • Drizzle of olive oil
  • 1 pound of sweet potatoes, peeled and cut into 3/4 inch slices
  • 1 large red onion, sliced into thin wedges
  • 1 barbecued chicken breast (I pan-sear a breast with a BBQ vinaigrette)
  • 2 tablespoons chopped cilantro
  • 2 -3 tablespoons balsamic vinegar
  • 2 handfuls arugula or spinach

Directions

  1. Preheat oven to 400. Place the tomatoes and eggplant on a large baking sheet, drizzled with a little olive oil and seasoned with salt and pepper. Bake, turning the eggplant halfway through, for 25-30 minutes.
  2. Meanwhile, steam the sweet potato for 15 minutes, or until just tender. Place in a large bowl with tomato and eggplant.
  3. Lightly drizzle a skillet with olive oil and cook the onion over a low heat for 6 minutes, or until golden. Set aside.
  4. Remove any skin or bones from the chicken and discard. Cut the chicken meat into bite-sized chunks and add to the vegetables with the cilantro and 1 tablespoon of balsamic vinegar. Toss gently.
  5. Place the arugula on a plate or platter; then the chicken mixture and top with the onion. Drizzle with the remaining balsamic vinegar to taste. Serve with thick slices of wholegrain bread.

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