Chicken, Sweet Potato, and Cashew Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 35 G., saturated fats 7 G., proteins 21 G., carbohydrates 38 G., fiber 8 G., cholesterol 42 mg, sodium 889 mg, sugar 10 G.
Calories 500, total fat 35 G., saturated fats 7 G., proteins 21 G., carbohydrates 38 G., fiber 8 G., cholesterol 42 mg, sodium 889 mg, sugar 10 G.
If you have leftover grilled chicken on hand, make this delicious Indian-inspired salad. Chicken is tossed in a mango chutney dressing with lettuce and cubes of baked, curried sweet potato. Top with fresh cilantro and cashews and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small red onion, thinly sliced
- 700 g sweet potato, peeled and cut into 2 cm pieces.
- 5 tablespoons extra-virgin olive oil
- 2 tsp. madras curry
- Finely grated zest and juice of 1 lime
- 3 tbsp. l. mango chutney
- 4 cups small kale mixture
- Half a head of Bibb lettuce, torn into pieces
- 2 cups shredded grilled chicken (about 350 g)
- 1 cup fresh mint and/or cilantro
- 1/3 cup salted roasted cashews, chopped
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Recipes with similar ingredients: grilled chicken, sweet potato, Bibb lettuce, kale, cilantro, cashew nuts, lime zest, curry, chutney sauce
Cooking the dish according to the recipe:
- Place the baking sheet in the oven and preheat the oven to 425°F (220°C). In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, curry powder, 1/2 teaspoon of salt, and freshly ground black pepper. Spread them in a single layer on the hot baking sheet and bake until tender and golden brown around the edges, 20-25 minutes.
- Place the red onion in a small bowl and cover with cold water and set aside.
- Meanwhile, in a large bowl, combine the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt, and a few freshly ground black peppers.
- Drain the onions and add them to the bowl along with the kale, lettuce, chicken, and half the greens; toss to distribute evenly. Season with salt and pepper to taste. Divide among plates and top with the sweet potatoes, sprinkled with cashews and the remaining greens.
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