Most salads, when made well, are a great way to get plenty of vegetables into your day. One of the things I love most about salads is experimenting with and trying lots of different flavour combinations.
This feta, pine nut and sweet potato salad has the perfect mix of sweet and salty, whilst being low GI and surprisingly filling.
Ingredients (serves 4)
- 8 cups of green leafy salad (rocket, baby spinach, oak leaf, mesculin etc)
- 1 chicken breast, poached and shredded
- 120g of reduced-fat feta, crumbled or cut into 1cm cubes
- 800g of sweet potato, peeled and cut into 1cm cubes
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp sun-dried tomato, drained and thinly sliced
- 1 cucumber, diced
- 1/2 spanish onion, thinly sliced
- 1 tbsp red wine vinegar
- olive oil spray
- salt and pepper
- Peel sweet potato and cut into 1 cm sized cubes. Lightly spray with olive oil and toss in salt and pepper. Place them on an oven tray lined with baking paper and bake in a hot oven for 20-30 minutes or until cooked through and slightly browned.
- Meanwhile, combine the green leafy salad, shredded chicken, feta, pine nuts, sun-dried tomato, cucumber and spanish onion in a large bowl. Lightly spray the salad with olive oil, drizzle over red wine vinegar and toss to combine.
- Divide the salad evenly among 4 serving bowls. Top with baked sweet potato and serve. Enjoy!
- To poach chicken: Place a large chicken breast in a saucepan and cover with boiling water. Season with salt, pepper and mixed dried herbs. Cover with a lid and boil for 8 minutes. Turn off the heat and allow the chicken to rest for a further 30 minutes before removing from the water.
- You can also use the breast meat from a roast chicken if you’d prefer.
- I also like to add other flavours to the salad such as beetroot, avocado, walnuts, cherry tomatoes, capsicum and watercress.
Nutrition Info per serve:
- Energy: 1550kJ (370 Calories)
- Carbohydrate: 32g (sugar 15g)
- Protein: 32g
- Fat: 11g (saturated 3g)
- Fibre: 6g
- Sodium: 400mg