Being a chef it was always my intention of creating a place online where I could share my passion for food and photography. Previously it's been on Instagram or Facebook, but I feel like my food deserves better than a single photo post and I get asked all too often to share recipes that get buried in the comments. I hope the recipe below is the first in a very long series of personally created recipes I post on here!
|The real star in this recipe is the simple marinade that also doubles as a dressing!|
This dish is based on a magazine cover I saw, I have no idea what the dish on the cover was, I simply saw grilled sweet potato and wanted it! So I created this stunning salad, bursting with fresh limes and a sweet hint of honey that hit all the right notes; and cured my craving for chargrilled sweet potatoes. I hope you enjoy this as much as we did!
|Toasted sourdough bread drizzled in olive oil is a lovely side with this salad|
Chargrilled Chicken & Sweet Potato Salad
Prep time: 1 hour (+ marinating time)
- 2 chicken breast fillets, trimmed
- 1 medium sweet potato
- 2 cups baby spinach (or your favourite greens)
- 3 cloves garlic, crushed
- 1-2tsp Sambal Oelek
- 3tbs honey
- 1/4C fresh lime juice, 2 tbs reserved (about 2 limes)
- Zest of two limes, reserve half
- 1/4C olive oil, plus extra for cooking
- 1/3C mayonnaise
- 1/3C pepitas
- Chopped parsley, to serve
- Combine the garlic, Sambal Oelek, Honey, 1/4C lime juice, half the zest, and the oil into a glass bowl or jar. Season with salt and pepper as desired and stir or shake until well mixed.
- Combine the chicken plus half the marinade in a glass bowl, stir to coat. Then cover and refrigerate for 2-4 hours to marinate.
- Slice the sweet potato in half, lengthways, then slice into 1cm slices. Combine half of the reserved marinade in a bowl with the sweet potato and toss well to coat all the slices.
- Preheat the oven to 180C. Using a cast-iron or other heavy-based frying pan; char the sweet potato slices over medium-high heat in batches for about 3 minutes on each side or until they are caramelized and have nice grill marks on both sides. Place them onto a baking sheet in a single layer and bake in the oven for about 20-25 minutes or until done.
- While the sweet potatoes are baking, chargrill the chicken breasts in the same pan for around 10-12 minutes on each side or until done. Allow it to rest for 5 minutes before slicing each breast into 1cm slices.
- Combine the mayo with the reserved lime juice and zest to make the dressing. Season with salt and pepper.
- Layer your serving dish with fresh baby spinach then the sweet potatoes topped off with the sliced chicken. Scatter the pepitas over then drizzle with reserved marinade and the dressing.
- Sprinkle with parsley and serve with your favourite crunchy toasted bread. Enjoy!
|This salad is picture-perfect for lunch or a light dinner!|
- You can add more or less Sambal Olek depending on your preference (Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.)
- Despite looking very complicated, this is actually a super simple salad to make. If you want a faster version, you can slice the chicken breasts before marinating so they cook faster. I actually had some enormous chicken breasts and cooked them whole in my charcoal barrel smoker over low coals for almost 3 hours. It's absolutely not necessary to do this but I love any excuse to cook outdoors!
- You can also swap out the limes for lemon juice and zest, but the combination of lime and honey is divine.
There is also a video of this recipe coming and I will post it here as soon as it is done!
If you have any questions or comments about the recipe please leave me a comment below.
Oh, and don't forget to subscribe if you love great food, travel, & the outdoors! There is plenty more on the way, plus a few other surprises! I'm excited about it already!