Grilled Sweet Potato, Chili Chicken & Mint Salad

Grilled Sweet Potato, Chili Chicken & Mint Salad

A sweet summer salad with a spicy kick, this is the perfect light lunch to enjoy in the sunshine.

Ingredients
  • 2 large sweet potatoes, washed and sliced lengthways into 5mm-thick slices and brush with olive oil
  • 1 large chicken breast
  • 2 table spoon olive oil
  • Handful of mint leaves
  • 1 red chilli, diced
  • Sea salt & Black Pepper
  1. Mix together the olive oil, garlic, diced chilli and mint in a mixing bowl. Add the chicken breast and leave to marinade for 30 minutes.
  2. Brush the sweet potato slices with olive oil to coat them and season with salt and pepper.
  3. Grill the sweet potato slices for 4 minutes on each side until cooked, turning once. Using tongs, transfer the grilled sweet potato from the grill to a plate.
  4. Grill the chicken until cooked through.
  5. Cut the chicken into chunks and place on top of the sweet potato slices.
  6. Finish by topping with some slices of chili for extra heat and a sprinkle of mint leaves.