Chicken with Sweet Potato Salad

Chicken with Sweet Potato Salad

Golden chicken teams up with this fresh take on the traditional potato salad. Sounds like a 'picnic' for any time of the year!

Rating:

4 stars 4 stars 4 stars 4 stars (122 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 1 hr
(or 8 mins. microwave time for pre-cooking potato)

Yield: 4 x (about 4.2 oz chicken servings)

Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 4 medium skinless chicken breasts (about 4.2 oz each)
  • 1 dip of olive oil, lightly brushed
  • 2 Tbsp fresh orange juice
  • 1/2 cucumber, diced
  • 1 small red onion, diced
  • 1 large sweet potato, peeled, cubed and cooked
  • 1/2 cup diced low-fat feta cheese
  • 1 Tbsp freshly chopped chives or parsley
  • 1 pinch freshly ground black pepper
  • 1 Tbsp canola oil
  • 1 Tbsp lemon juice

Directions:

CHICKEN: Heat a large, heavy based pan. Lightly brush oil on both sides of chicken breasts. Add orange juice to pan. Place chicken breasts in pan. Cook until golden.

POTATO SALAD: in a large bowl combine cucumber, onion, sweet potato, feta and chives (or parsley). Mix well. In a jar combine pepper, oil and lemon juice. Screw on the lid and shake well to mix ingredients. Drizzle over salad.

Remove chicken from pan and place on individual plates. Serve with sweet potato salad.

Variations:

If desired, serve with a slice of fresh crusty bread.

Serving suggestion is not included in the nutritional analysis.

Thanks to Fresh Finesse