Easy Chicken and Sweet Potato Salad with Lemon-Yogurt Dressing
Description: A delicious and easy chicken salad featuring chicken breast, sweet potato, quinoa, green beans, and a lemon-yogurt dressing, all served on a bed of Bonduelle's oak leaf lettuce.
Ingredients
- 2 small chicken breasts
- a little paprika
- a small sweet potato
- 140g fresh green beans
- 100g quinoa
- 1 sachet Bonduelle oak leaf lettuce
- 2 tbsp Greek yogurt
- 1 tsp mustard
- a little lemon juice
- a little olive oil
- salt
- pepper
- a few pine nuts
- a little parmesan
Instructions
- Butterfly the chicken breasts and season them with a little olive oil and paprika.
- On a baking sheet, add diced sweet potato, season with olive oil, salt, and pepper.
- Place the seasoned chicken breast directly on top of the sweet potato.
- Bake for 20 to 25 minutes at 200°C (392°F).
- While the chicken and sweet potato are baking, cook the quinoa.
- Boil the fresh green beans in water until cooked.
- For the salad dressing, mix Greek yogurt, mustard, and lemon juice.
- Once everything is cooked, assemble the salad: start with the oak leaf lettuce, then add quinoa and green beans.
- Top with pieces of sweet potato and chicken.
- Drizzle with the dressing, and add a sprinkle of parmesan shavings and pine nuts.