Is that the smell of summer in the air? We’re set for a top of 27 today, people, and that means it’s SALAD WEATHER! And BBQ weather, but that’s another post!

If you’re craving something light and full of flavour, try my Sweet Potato & Chicken Salad – this recipe serves four…

what you need

8 cups of green leafy salad (rocket, baby spinach, oak leaf, mesclun etc)
1 chicken breast, poached and shredded
120g of reduced-fat feta, crumbled or cut into 1cm cubes
800g of sweet potato, peeled and cut into 1cm cubes
2 tbsp pine nuts, lightly toasted
2 tbsp sun-dried tomato, drained and thinly sliced
8 slices canned beetroot, chopped
1 cucumber, diced
1/2 spanish onion, thinly sliced
1 tbsp red wine vinegar
olive oil spray
salt and pepper

what to do

Peel sweet potato and cut into 1 cm sized cubes. Lightly spray with olive oil and toss in salt and pepper. Place them on an oven tray lined with baking paper and bake in a hot oven for 20-30 minutes or until cooked through and slightly browned.

Meanwhile, combine the green leafy salad, shredded chicken, feta, pine nuts, sun-dried tomato, beetroot, cucumber and spanish onion in a large bowl. Lightly spray the salad with olive oil, drizzle over red wine vinegar and toss to combine.

Divide the salad evenly among 4 serving bowls. Top with baked sweet potato and serve. Enjoy!

For more healthy recipes head to my website. What’s your fave summer salad?