Shredded Chicken Sweet Potato Salad by @slideforfood

1h10

2 servings

🍗

250 g

Chicken breast

🧅

Spring onions

🧄

1 clove

Garlic

🫚

Fresh ginger

🥔

2

Sweet potatoes

🍅

1 handful

Cherry tomatoes

🥒

0.25

Cucumber

🌿

1 handful

Coriander

🌿

1 handful

Mint

🌶️

Fresh chili

🥜

Peanuts

🍞

6 tbsp

Spring roll dipping sauce

🍋

3 tbsp

Lime juice

🫗

1 tbsp

Sesame oil

🍯

1 tbsp

Agave syrup

🫒

Olive oil

🧂

Salt

💧

Water

  1. Heat
    • Sweet potatoes
    • Olive oil
    • Salt

    Heat the oven to 180°C, cut the sweet potatoes into cubes, add olive oil and salt, then roast for about 30 minutes until cooked and lightly browned.

  2. Sauté
    • Garlic
    • Spring onions
    • Fresh ginger

    In a saucepan or Dutch oven, sauté the garlic, white parts of the spring onions, and ginger with a drizzle of olive oil for 1 minute.

  3. Add
    • Chicken breast
    • Water
    • Coriander

    Add the chicken and water, with a few coriander stems if desired, bring to a boil, then reduce to low heat for about 18–20 minutes.

  4. Cool
    • Chicken breast

    Remove the chicken from the broth and let it cool slightly.

  5. Shred
    • Chicken breast
    • Spring roll dipping sauce
    • Lime juice

    Shred the chicken, then mix it with the sauce, raw vegetables, herbs, green parts of the spring onions, chili, and peanuts.

  6. Serve
    • Sweet potatoes

    Serve over the sweet potatoes.

Shredded Chicken Sweet Potato Salad by @slideforfood

1h10

2 servings

🍗

250 g

Chicken breast

🧅

Spring onions

🧄

1 clove

Garlic

🫚

Fresh ginger

🥔

2

Sweet potatoes

🍅

1 handful

Cherry tomatoes

🥒

0.25

Cucumber

🌿

1 handful

Coriander

🌿

1 handful

Mint

🌶️

Fresh chili

🥜

Peanuts

🍞

6 tbsp

Spring roll dipping sauce

🍋

3 tbsp

Lime juice

🫗

1 tbsp

Sesame oil

🍯

1 tbsp

Agave syrup

🫒

Olive oil

🧂

Salt

💧

Water

Preparation Steps

  1. Step 1/6

    Heat the oven to 180°C, cut the sweet potatoes into cubes, add olive oil and salt, then roast for about 30 minutes until cooked and lightly browned.

    🥔Sweet potatoes
    🫒Olive oil
    🧂Salt
    🔪Knife
    🪵Cutting board
    🍳Baking sheet

  2. Step 2/6

    In a saucepan or Dutch oven, sauté the garlic, white parts of the spring onions, and ginger with a drizzle of olive oil for 1 minute.

    🧄Garlic
    🧅Spring onions
    🫚Fresh ginger
    🫒Olive oil
    🔪Knife
    🪵Cutting board

  3. Step 3/6

    Add the chicken and water, with a few coriander stems if desired, bring to a boil, then reduce to low heat for about 18–20 minutes.

    🍗Chicken breast
    💧Water
    🌿Coriander

  4. Step 4/6

    Remove the chicken from the broth and let it cool slightly.

    🍗Chicken breast
    🥢Tongs

  5. Step 5/6

    Shred the chicken, then mix it with the sauce, raw vegetables, herbs, green parts of the spring onions, chili, and peanuts.

    🍗Chicken breast
    🍞Spring roll dipping sauce
    🍋Lime juice
    🫗Sesame oil
    🍯Agave syrup
    🍅Cherry tomatoes
    🥒Cucumber
    🌿Coriander
    🌿Mint
    🧅Spring onions
    🌶️Fresh chili
    🥜Peanuts
    🥣Mixing bowl

  6. Step 6/6

    Serve over the sweet potatoes.

    🥔Sweet potatoes

Composition

Ingredients

Types

Meat, Vegetables, Spices, Herbs, Nuts, Fruits, Oils, Sweeteners, Liquids

Ingredients

Chicken breast, Spring onions, Garlic, Fresh ginger, Sweet potatoes, Cherry tomatoes, Cucumber, Coriander, Mint, Fresh chili, Peanuts, Spring roll dipping sauce, Lime juice, Sesame oil, Agave syrup, Olive oil, Salt, Water

Notes

Spring onions (some, white and green parts used separately), Fresh ginger (a little, sliced), Sweet potatoes (medium), Coriander (large handful, optional stems for poaching), Mint (large handful), Peanuts (generous amount), Lime juice (for the sauce), Sesame oil (for the sauce), Agave syrup (for the sauce), Salt (for the sweet potatoes), Water (for poaching the chicken)

Allergens

Peanuts, Tree nuts, Sesame

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, High-Protein

Calories

630 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 62g, Fat: 24g, Fiber: 11g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 950mg, Sodium: 1300mg, Magnesium: 70mg, Iron: 2.2mg

Vitamins

Vitamin A: 950µg, Vitamin C: 25mg, Vitamin B6: 1.1mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Baking sheet, Saucepan, Mixing bowl, Tongs

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@slideforfood

Origin

Cuisine

Asian, Vietnamese

Geographic

to inform

Various

Aspect

Texture

Tender, Crunchy, Creamy

Flavors

Tangy, Fresh, Spicy, Sweet, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,keep sauce and herbs separate if possible to avoid sogginess), cooked chicken : 3 days (refrigerate within 2 hours of cooking,store in a sealed container)