Warm Chicken Salad with Sweet Potato, Spinach and Red Onion

Serves: 4

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients

• 4 bone-in chicken thighs, skin on
• 2 medium sweet potatoes, roughly chopped
• 2 tbsp olive oil
• 100g baby spinach, rinsed
• ½ small red onion, thinly sliced
• 50g pine nuts, toasted
• 80g feta cheese, crumbled
• 1 tsp grain mustard
• 1 tbsp sherry vinegar
• 1 tsp agave syrup (or honey)
• 2 tbsp extra virgin olive oil (for dressing)
• Sea salt and black pepper, to taste

Method

1. Roast the chicken
   
   • Preheat oven to 190°C (fan 170°C).
   • Season the chicken thighs generously with salt and pepper.
   • Place in a roasting tray and cook uncovered for 20 minutes to allow the skin to brown.
   • Cover loosely with foil and return to the oven for another 20–25 minutes until cooked through and tender.
2. Roast the sweet potatoes
   
   • While the chicken is roasting, toss the chopped sweet potatoes with olive oil, salt and pepper.
   • Spread on a baking tray and roast uncovered for 30–35 minutes until golden at the edges and soft inside.
3. Prepare the chicken
   
   • Once cooked, remove the chicken from the oven and discard the skin.
   • Roughly pull the meat from the bones into bite-sized pieces.
4. Make the dressing
   
   • Whisk together grain mustard, sherry vinegar, agave syrup and extra virgin olive oil until smooth.
   • Taste and adjust the seasoning.
5. Assemble the salad
   
   • In a large bowl, layer the spinach leaves, shredded chicken, roasted sweet potato, sliced red onion, toasted pine nuts and crumbled feta.
   • Drizzle over the dressing and gently toss to combine.
6. Serve warm with crusty bread or enjoy as a light, satisfying main course.