Low-Carb Power Food Sweet Potato and Chicken Salad.

Anyone who was a teenager in the late 90s will always be a little bit scared of carbohydrates. They’re the fat of the 80s. The calories of the 70s. The sugar of the noughties. I’ve spent a good portion of my adult life avoiding bread like it’s poison, and although I’m not quite as stead fastly anti-bread as I used to be, I find that old habits die hard and I often make main meals without your standard carb addition of bread, rice or pasta purely out of preference. This is my favourite throw together ‘fancy’ salad that I serve to guests for a healthy summer dinner.

What You Need

(serves 4)

3 to 4 small chicken breasts (about 150gms per person)

4 large handfuls of rocket

1 small red capsicum, finely diced

1 small lebanese cucumber, finely sliced

600gms of sweet potato

4 tablesoons of low fat tsatsiki dip

4 tablespoons of low fat hummus

Dried rosemary

Olive oil spray

100gms of goats cheese

What You Do

1. Peel sweet potato and chop into 1cm squares. Place in a single layer in a baking tray, spray lightly with olive oil spray and sprinkle on a generous amount of rosemary. Place in the oven and bake for about 40mins or until soft and brown.

2. Dice chicken into 1cm squares. Stir fry for 10 to 15 mins until cooked through and golden brown.

2. Divide rocket, capsicum, cucumber, sweet potato and chicken evenly between four bowls. Add a tablespoon each of hummus and tsatskiki dip to each bowl and sprinkle with goats cheese.

Tips

* You can pre-bake your sweet potato the day before and serve it cold. I usually bake some sweet potato on Sundays just to have in the fridge to add bulk to otherwise leafy salads.

* This salad is particularly awesome when consumed in summer, with an ice cold cider.

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