Autumn Crumbed Chicken Salad



  • 600g gold sweet potato, cubed
  • 600g carrots, cut in approx. 3cm pieces
  • 600g chicken breast
  • Crispy chicken spice mix (old el paso)
  • Olive oil to roast vege + 1 tbsp. for dressing
  • Sprinkle of sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pomegranate seeds
  • 200g rocket
  • 2 tablespoons red wine vinegar



Slice chicken breast into smaller pieces. Coat with crispy chicken spice mix.

Preheat oven to 200C. Line a large baking tray with baking paper. Arrange the sweet potato and carrots in a single layer on the lined tray. Drizzle with oil. Sprinkle with rosemary and sesame seeds. Cook for 20 mins.

Add the chicken to the tray. Cook for 20 mins or until sweet potato is tender and chicken is cooked through.

Arrange the rocket, roasted chicken, sweet potato, carrots in a serving bowl. Sprinkle with the sunflower and pomegranate seeds (option to use dried cranberries). Combine oil and vinegar in a bowl and drizzle over salad to serve.


Adapted from Taste.


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