Go Back
+ servings
Feta, Pine Nut and Sweet Potato Salad

Feta, Pine Nut & Sweet Potato Salad

5 from 2 votes
Recipe Serves 4 people
Prep Time 20 minutes
Cook Time 25 minutes
Poaching chicken time 10 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Gluten Free, Wholefoods

Ingredients
  

  • 8 cup lettuce, leaves, mixed
  • 300 g chicken, breast poached and shredded (1 breast)
  • 120 g cheese, feta
  • 400 g potato, sweet cut into 1 cm cubes, skin on
  • 40 g pine nuts lightly toasted (2 tbsp)
  • 20 g tomato, sundried drained, thinly sliced (2 tbsp)
  • 1 cucumber, any diced
  • ½ onion, red thinly sliced
  • 1 tbsp vinegar, red wine
  • oil, olive, spray
  • salt and pepper

Instructions
 

  • Preheat oven to 180°C.
  • Lightly spray sweet potato cubes with olive oil and sprinkle with salt and pepper. Place onto a lined oven and bake 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, 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!
Tried this recipe?Let us know how it was!