Chicken & Root Veg Salad

Sweet potatoes are so nutritious and often a lot softer on the digestive system than ordinary white potatoes. Full of vitamin A and a great source of natural fibre. Coupled with the gut healing and blood strengthening Beet, this dish is tasty and good for your tummy.

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Chicken & Root Veg Salad

Course

Salads

Cuisine

Gluten Free

Keyword

IBS Friendly Recipe

Prep Time

15 minutes

Cook Time

45 minutes

Servings

1 person

Ingredients

• 1/2 Sweet Potato
• 1 small Chicken Breast
• 1 Beetroot
• 1 handful Mixed Salad Leaves
• 1 tsp Vegan Mayo or dressing of your choice
• 1 tbsp Seasoning I used paprika, Himalayan salt and black pepper
• 1 tsp Olive Oil

Course Salads Cuisine Gluten Free Keyword IBS Friendly Recipe Prep Time 15 minutes Cook Time 45 minutes Servings 1 person Ingredients 1/2 Sweet Potato 1 small Chicken Breast 1 Beetroot 1 handful Mixed Salad Leaves 1 tsp Vegan Mayo or dressing of your choice 1 tbsp Seasoning I used paprika, Himalayan salt and black pepper 1 tsp Olive Oil

Instructions

1. Wash and boil the fresh beetroot for 40+ minutes until cooked through. Drain and slice.
2. After 20 minutes start prepping the sweet potato and chicken. Wash and chop the sweet potato into small wedges around 1 cm thick.
3. Coat the wedges with seasoning mix and oil and cook in an Air Fryer for 10 - 15 minutes, turning once.
4. Season and bake the chicken breast for 10+ minutes at 180 until cooked through and tender.
5. Prepare the salad and arrange on a plate.
6. Add the sliced chicken breast, beet and wedges and add your dressing of choice and enjoy this hearty, filling salad with confidence.

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