Crumbed Chicken & Roast Sweet Potato Salad

• natural yoghurt↗2 tablespoons
• milk↗2 tablespoons
• whole wheat breadcrumbs↗1 cup
• paprika↗1⁄2 teaspoon
• skinless chicken breasts, trimmed & cut in half↗300 g
• Sweet Potato Salad
• olive oil↗1 tablespoon
• balsamic vinegar↗2 tablespoons
• brown sugar↗3 teaspoons
• sweet potato, cut into 5mm slices↗1
• mixed salad green↗
• basil leaves, chopped (for garnish)↗1 tablespoon
• Honey Mustard Dressing↗
• Dijon mustard↗1 tablespoon
• tomato sauce↗1 tablespoon
• teaspoons lemon juice↗2
• tablespoons natural yoghurt↗2
• teaspoon floral honey↗1

Step-by-step instructions

1. 1

   Preheat oven to 220,C. Line a baking sheet with baking paper.

2. 2

   To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.

3. 3

   Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.

4. 4

   Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.

5. 5

   To make dressing:Combine all ingredients.

6. 6

   To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.