fussy eater turned foodie

Chicken and Sweet Potato Salad

2 years ago if you told me I would not only be eating but actually enjoying eating salads I would have laughed. Me, eat leaves?? Don’t be absurd… Obviously a lot has changed since then and after lots of experimenting to discover what I like I have finally learnt to love salad! This peri-peri marinated chicken and roasted sweet potato salad replicates the flavours and taste of Nandos and the healthy yellow pepper dressing adds a whole new element of taste.


Chicken and Sweet Potato Salad


This is one of the easiest salads I make… It can be easily made vegetarian by swapping the chicken for halloumi, more filling by adding in cooked quinoa or more veggies packed by adding sliced red onion and cherry tomato.


2 Organic chicken breasts – battered with a rolling pin to flatten out

Peri Peri marinade (recipe below or you can cheat and use nandos sauce for ease)

2 medium or one large sweet potato, cut into cubes

Olive Oil


1 whole yellow pepper

Greek yoghurt

1 bag of mixed salad leaves

30g feta, crumbled

Serves 2

Peri-Peri Marinade

1 tbsp Olive Oil

1 tbsp Red Wine Vinegar

2 chopped chilli’s

1 tsp Paprika

1 clove crushed garlic



Heat the oven to 180 degrees,

Mix all of the ingredients for the peri peri marinade in a blender and place the chicken breast in the marinade in the fridge for at least an hour,

Place the sweet potato and olive oil in a roasting tin and stir to make sure all the potato is nicely covered, sprinkle over the sweet paprika and roast for 40-50 minutes until soft,

Also place the whole pepper in the oven and keep turning the pepper and sweet potato throughout the 40-50 minutes,

Remove the pepper from the over

Grill the chicken on each side until fully cooked (juices will run clear),

Assemble the salad with the leaves, feta, yellow pepper dressing and sweet potato,

Slice the chicken and place on top of the salad then season with black pepper,



<3 xx


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