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Shredded chicken and sweet potato salad with cranberry dressing
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Chicken salad
- 500 g water
- 160 g sweet potato, peeled and cut into pieces (2-3 cm)
- 30 g leek, white part only, cut into thin slices (2 cm)
- 2 pinches dried oregano, to season
- 2 pinches ground cayenne pepper, to season
- 2 pinches ground coriander, to season
- 300 g skinless chicken breast fillets, cut into thirds
- extra virgin olive oil, to drizzle
- 70 g mixed baby salad leaves (e.g. watercress, spinach, silverbeet)
- 3 radishes, cut into thin slices (optional)
- 50 g feta cheese, crumbled, for garnishing
Cranberry dressing
- 50 g dried cranberries
- 1 - 2 tbsp red wine vinegar, to taste
- 70 g extra virgin olive oil
- 1 tsp Dijon mustard
- ½ garlic clove
- 2 - 3 tbsp water
- 1 tsp sugar
- sea salt, to taste
- ground black pepper, to taste
- Nutrição
- por 1 portion
- Energia
- 3063.4 kJ / 732.2 kcal
- Proteína
- 39.7 g
- Hidratos de carbono
- 43.6 g
- Gordura
- 44.6 g
- Gordura saturada
- 10.1 g
- Fibra
- 5.3 g
- Sódio
- 401.4 mg
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