Grilled Chicken And Sweet Potato Salad – Serves 2
How are we all coping with the shocking fact that the temperature has finally climbed above 15C? I have been pretty much living at the bathing ponds in Hampstead Heath. There is something really lovely about seeing retirees squealing like children when they realise the the water is still bloody freezing despite the fact that everybody seems to be cultivating a very fashionable sunburn. Also if you have never tried swimming outdoors in this country I encourage you to give it a go. After the initial ‘oh my god I can’t feel my feet’ shock wears off, it is incredibly good fun. It also makes you incredibly hungry.
So far this week going swimming has lead to me consuming fish & chips, pizza, strawberries with clotted cream and about 3 pints of ice cream. Before I turn myself into a blob I figured I should try having an actual healthy lunch before I go and bask in the sun (have I mentioned that the weather is amazing yet? Because I am really quite excited!).
I have a bit of an aversion to chicken breast. I always find that it ends up being dry and kind of tasteless compared to the much juicer legs. However, a friend recently mentioned that investing in a griddle pan changed her life, so I figured I should given chicken another go. Turns out she was completely right and for the first time in years I have actually eaten a whole chicken breast without wanting to down a pint of gravy at the same time. It is also a pretty quick way to cook chicken. Really the whole salad should not take you more than 30 mins and tastes all lovely and summery eaten either hot or cold.
2 medium sized sweet potatoes
2 chicken breasts
1/4 tsp chilli flakes
1/4 tsp cinnamon
4 tbsp balsamic vinegar
1 tbsp honey
1. Pre-heat the oven to 200C.
2. Slice the potatoes into bite-sized chunks, drizzle with oil and sprinkle with salt and chilli flakes. Roast for 30 mins.
3. While the potatoes are in the oven, wash your rocket and radishes and then slice the radishes into thin rounds. Divide equally between two plates.
4. Stir honey, cinnamon and vinegar together until well combined. Make sure to scrape the honey off the bottom of whatever bowl you are using as it tends to settle.
5. Flatten the chicken breasts a bit by putting them on a chopping board and liberally bash them with a rolling pin. If they are particularly thick you might want to half them lengthways (but don’t cut completely through both sides) and fold them open.
6. Cook in a griddle pan for 4-5 mins on each side, you don’t need any oil for this.
7. Take the potatoes out of the oven and toss them in the dressing, then add them to your prepared plates.
8. Top with the grilled chicken and any remaining dressing. If you are feeling fancy shave some Parmesan over everything (this is super easy if you use a potato peeler).