Chicken and Sweet Potatoes Recipe

If you have a longing for sweet potatoes and chicken, then try the delicious Chicken and Sweet Potatoes Salad. This is a great salad for picnic and weekend gatherings. Additionally, you can serve this tasty dish in common dinners and lunches. This recipe makes four servings and is a rich source of protein. Use skinless chicken breasts to give your salad a healthier touch. The fresh lemon juice used in the Chicken and Sweet Potatoes salad helps in marinating the ingredients and enhancing the overall taste of the dish.

Preparation Time: 20 to 25 minutes, including grilling period
Serving Size: 04 Persons
Utensils: Grill, knife, salad platter, and bowl


– 100g mixed lettuce leaves
– 2 medium skinless chicken breasts
– ½ cucumber – sliced thinly
– ½ cup cherry tomatoes – halved
– ½ sweet potato – cut into circles
– 2 tablespoons sweet chili sauce
– 2 tablespoons orange juice


  • 1

    First of all preheat your grill.

    Note: If you do not have a grill, then you can use a sandwich press as well.

  • 2

    Place the skinless chicken breast in the grill plate and set it in your grill. Cook it for four minutes on each side or until grilled well. Remove the chicken piece from the grill and set it aside to cool.

    Note: Do not forget to wear thick gloves during grilling the chicken, especially while turning the chicken piece around.

  • 3

    Now, put the sweet potatoes on the grill and bake them for few a minutes or until properly brown. Now remove them and set aside for some time to cool.

  • 4

    Meanwhile, pick the grilled chicken breast and cut it into bite size pieces. Cut the grilled potatoes in the same manner.

  • 5

    Grab a large salad platter and place 100g of mixed lettuce leaves on it.

  • 6

    Top the lettuce leaves with grilled cubes of sweet potatoes and chicken.

  • 7

    Add in thinly sliced cucumber pieces and the halved cherry tomatoes.

  • 8

    Pour in 2 tablespoons of sweet chili sauce and toss gently to mix the ingredients.

  • 9

    Drizzle 2 tablespoons of orange juice over the top of the salad and serve immediately.

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