Chicken & Root Veg Salad
Course
Salads
Cuisine
Gluten Free
Keyword
IBS Friendly Recipe
Servings
Prep Time
1
person
15
minutes
Cook Time
45
minutes
Servings
Prep Time
1
person
15
minutes
Cook Time
45
minutes
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
Wash and boil the fresh beetroot for 40+ minutes until cooked through. Drain and slice.
After 20 minutes start prepping the sweet potato and chicken. Wash and chop the sweet potato into small wedges around 1 cm thick.
Coat the wedges with seasoning mix and oil and cook in an Air Fryer for 10 – 15 minutes, turning once.
Season and bake the chicken breast for 10+ minutes at 180 until cooked through and tender.
Prepare the salad and arrange on a plate.
Add the sliced chicken breast, beet and wedges and add your dressing of choice and enjoy this hearty, filling salad with confidence.