Chicken & Sweet Potato Salad 

with Avocado & Spinach Dressing

1 medium sweet potato
Olive oil
500g chicken tenderloins
1 iceberg lettuce
1/2 avocado, sliced
1 Tbsp toasted sesame seeds



1/2 avocado
1/4 cup olive oil
1 loosely  packed cup spinach
1 small clove garlic, peeled
Juice of 1/4 lemon
Salt & pepper


Preheat oven to 200°c.

Peel sweet potato and cut into thin wedges. Place the wedges on a baking tray and drizzle them with 1 Tbsp of the oil, tossing to coat. Season with a little salt and pepper. Bake for 20 minutes.

Heat some of the olive oil in a frypan over medium-high heat. Cook your chicken on both sides until slightly golden and cooked through.

Arrange your washed and dried lettuce leaves on plates and top with the sweet potato, chicken and sliced avocado. Add dollops of the dressing and sprinkle with the toasted sesame seeds.



Using a blender or stick mixer, blitz together the dressing ingredients until you reach a smooth consistency. For a runnier dressing, add more olive oil until you reach your desired consistency.


Kitchen Notes

  • In the picture above I have used purple sweet potato, but you could also use orange.
  • The sweet potato may need more or less cooking time depending on how thickly you cut the wedges.