Crumbed Chicken & Roast Sweet Potato Salad - cooking recipe

Ingredients

2 tablespoons natural yoghurt
2 tablespoons milk
1 cup whole wheat breadcrumbs
1/2 teaspoon paprika
300 g skinless chicken breasts, trimmed & cut in half
Sweet Potato Salad
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 teaspoons brown sugar
1 sweet potato, cut into 5mm slices
mixed salad green
1 tablespoon basil leaves, chopped (for garnish)
Honey Mustard Dressing
1 tablespoon Dijon mustard
1 tablespoon tomato sauce
2 teaspoons lemon juice
2 tablespoons natural yoghurt
1 teaspoon floral honey

Preparation

Preheat oven to 220,C. Line a baking sheet with baking paper.
To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.
Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.
Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
To make dressing:Combine all ingredients.
To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.