Roasted Sweet Potato and Chicken Salad

Roasted Sweet Potato and Chicken Salad
Prep time
Cook time
Total time
Unusual and easy to prepare chicken salad, perfect for those hot summer days.
Serves: 4
For Mustard Dressing
  • ⅓ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1 garlic clove, minced
  • 2 tsp packed brown sugar
  • salt & cracked black pepper
For Chicken Salad
  • 1 tbsp olive oil
  • ¾ lb (375 g) yam (orange sweet potato), peeled and cut into ¾ inch (2 cm) cubes
  • salt and cracked black pepper
  • 2 cups shredded cooked chicken
  • 4 cups mixed baby lettuce leaves (or arugula)
  • ½ cup cashews, toasted
To Make the Mustard Dressing
  1. Put all the ingredients in a jar and shake until well combined.
To Make the Chicken Salad
  1. Line a baking sheet with parchment paper.
  2. Preheat the oven to 375ºF (190ºC).
  3. Combine the oil, yam and salt and pepper on the prepared baking sheet and arrange in a single layer.
  4. Roast uncovered in the preheated oven, turning once during cooking for 30 to 40 minutes or until tender and golden.
  5. Put the yam, chicken, lettuce and cashews in a large bowl.
  6. Drizzle with the dressing and gently toss.
Make Ahead: The dressing can be made a day ahead and stored in a jar in the refrigerator. Remove from the refrigerator one hour before serving.