A Fresh Salad with Roasted Sweet Potatoes and Lime Dressing

Ingredients

For the salad:

• 1 large sweet potato
• 250–300 g chicken
• 1 small cucumber
• 2–3 tomatoes or a handful of cherry tomatoes
• 1 red or yellow bell pepper
• ½ small red onion
• 100–150 g of corn
• 2 large handfuls of leaf lettuce
• a handful of shredded red or white cabbage
• optional: 80–100 g feta cheese
• fresh herbs to taste (e.g., cilantro, parsley, or mint)
• olive oil
• sweet or smoked paprika
• salt and pepper

For watering:

• juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon of maple syrup
• pinch of salt
• freshly ground pepper
• optional: Dijon mustard

Method

1. Preheat the oven to 200 °C. Peel the sweet potato or wash it thoroughly, then cut it into small cubes. Toss it with a little olive oil, salt, pepper, and sweet or smoked paprika.
2. Spread the sweet potatoes on a baking sheet lined with parchment paper and bake for about 20–25 minutes, until they are tender and lightly golden on the surface. You can stir them once while they’re baking.
3. Season the chicken with salt and pepper, and add paprika or other spices to taste. Sauté it in a pan with a little oil, then cut it into smaller pieces or slices.
4. Cut the cucumber, tomatoes, bell pepper, and red onion into small pieces. In a large bowl, mix them with corn, leaf lettuce, shredded cabbage (if desired), and chopped herbs.
5. In a small bowl, whisk together the lime juice, olive oil, maple syrup, salt, and pepper. Add the dressing to the vegetables and toss gently.
6. Divide the salad among bowls, add the roasted sweet potatoes and chicken. Finally, crumble the feta cheese over the top, and you can add a little more fresh herbs and lime juice.