Roasted Sesame Sweet Potato & Chicken Salad

Serves: 4
Prep time:

Large sweet potato1
Birch & Waite Roasted Sesame Dressing1/2 bottle
Boneless chicken thighs500g
Garlic powder1 tsp
Smoked paprika1 tsp
Salt flakes1/2 tsp
Olive oil1 tbsp
Red cabbage, shredded2 cups
Green cabbage, shredded2 cups
Carrot, julienned1
Spring onion, chopped2
Cashew nuts, toasted1/2 cup
Soy sauce1tbsp
Cooking sake1 tbsp
Sesame oil1 tsp
Coriander, chopped1/2
Edamame beans1/4 cup
Sesame seeds, to garnish1/4


  1. Preheat oven to 220°C.
  2. Prick the sweet potato all over with a fork, place on a baking tray and roast in the oven for 60 min.
  3. Remove sweet potato and set aside to cool slightly. Cut the skin and peel it back, then scoop the flesh into a bowl.
  4. In the bowl add 1-2 tbsp of Birch & Waite Roasted Sesame Dressing and mix well until smooth.
  5. Cut the chicken thighs into 1-inch pieces and place in a bowl with garlic powder, paprika and salt.
  6. Heat oil in a grill pan and fry chicken for a few minutes until golden brown and cooked through. Remove and set aside.
  7. Into a large bowl add cabage, carrot, spring onion, cashew nuts, coriander, edamame beans, cooked chicken, soy sauce, cooking sake and sesame oil. Toss and mix well.
  8. In a serving bowl, smear the sweet potato puree around thte edge and spoon the chicken salad over the puree. Drizzle generously with the Birch & Waite Roasted Sesame Dressing.
  9. Garnish with sesame seeds and serve.

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