Starters & salads
Shredded chicken and sweet potato salad with cranberry dressing
Use leftover turkey breast from the Turkey and lemon aioli wraps or the Turkey breast roulade with apricot and hazelnut stuffing instead of chicken.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 2 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High protein
- Difficulty
- Easy
- Rating
- Well rated
- water
- 500 g
- sweet potato
- 160 g
- leek
- 30 g
- dried oregano
- 2 pinches
- ground cayenne pepper
- 2 pinches
- ground coriander
- 2 pinches
- skinless chicken breast fillets
- 300 g
- extra virgin olive oil
- extra virgin olive oil
- mixed baby salad leaves
- 70 g
- radishes
- 3
- feta cheese
- 50 g
- dried cranberries
- 50 g
- red wine vinegar
- 1–2 tbsp
- extra virgin olive oil
- 70 g
- Dijon mustard
- 1 tsp
- garlic
- 0.5 cloves
- water
- 2–3 tbsp
- sugar
- 1 tsp
- sea salt
- sea salt
- ground black pepper
- ground black pepper
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 39.7 g
- Energy
- 3,063.5 kJ
- Calories
- 732.2 kcal
- Fat
- 44.6 g
- Fibre
- 5.3 g
- Carbohydrates
- 43.6 g
Cooking instructions are available on the original Cookidoo® page.
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