Sweet Potato and Chicken Salad

Sweet-Potato-Salad

Salad dressing can sometimes be a little problematic, in that it has an irritating tendency to obey the laws of gravity and sink to the bowels of one’s salad bowl. Allowing a well-made dressing to miss out on even a moment’s culinary action is, in my book, indefensible. Happily, chicken and sweet potato act as an edible sponge for superfluous juices and do a great job of mopping up recalcitrant drizzle. It pains me to describe a dish a ‘well-integrated’, but with every ingredient cooperating with one another on myriad different levels, it’s hard not to.

Sweet Potato and Chicken Salad

Though you (hopefully) remain subscribed to frugalfeeding, you may have discerned that I have finally leaped from the confines of wordpress.com into the open arms of wordpress.org. Though things may not look much different yet (give me time), this marks a new chapter in my career as a food blogger. So, join me in my celebrations and enjoy as much cake as is legal in your respective countries.

Local connection: Buying pre-butchered chicken is such an expensive way to eat poultry. Instead, why not purchase a free-range, ethically and sustainably sourced whole bird, roast it and make use of its meat over several days? Last week, we purchased a 1.6kg bird for around £10.50 from Source, Bristol. From it we expect to get seven meals for two (including stock made from the carcass and giblets). This approach really needs to catch on, especially since brown meat is by far the nicest!

Sweet Potato and Chicken Salad {recipe}

Serves 4

Ingredients:

• 2 sweet potatoes, cubed

• 150g leftover chicken, strips of

• 2 large handfuls of rocket leaves

• 1 red chilli, finely sliced

• 4 tbsp olive or rapeseed oil

• Juice of half a lemon

• A pinch of salt and pepper

Method:

1. Pop your sweet potatoes on a roasting tray, drizzle with oil and roast at 160C for 20-30 minutes, or until soft. Set aside to cool.

2. Beat together the oil, lemon, salt and pepper. Put the rocket, chicken, cooled potato and chilli in a large bowl, drizzle over the vinaigrette and mix thoroughly but gently. Serve immediately, though it will keep in the fridge for a day or two.

Cost: If prepared in the way described above chicken is an impressively frugal resource – the meat used in this dish cost around £1. Of course, sweet potatoes aren’t particularly expensive and neither is rocket. As a result you can expect this lovely salad to set you back around £3.

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56 comments on “Sweet Potato and Chicken Salad

  1. cookinginsens
    March 7, 2013 at 6:02 pm

    Whew! For a minute there, I thought you killed the chicken yourself! Those sweet potatoes look perfectly roasted.

    • Admin
      March 9, 2013 at 5:45 pm

      haha, no – though I would 😀

  2. Moira
    March 7, 2013 at 6:03 pm

    This looks super easy and delicious! I’ll make it this week.

  3. narf77
    March 7, 2013 at 6:21 pm

    If you were, as cookinginsens was afeared of, killing the bird yourself, you could wait till it laid 2 cartons of eggs and MAN would you make a lot of meals! All of that chicken AND the eggs? That would be the stuff that frugal dreams are made of ;). Anyway…you are scaring me a bit here Fruges…I just got a post in my inbox that apparently doesn’t exist…one of those “tester” posts that are designed to show we mere luddite bloggers that our food heroes are actually almost as fallible as we are and I class myself as the queen of blogging luddites…if you are challenging me to an old school dual, bring it on fruges! ;). Not that I would know how to take Serendipity Farm from WordPress.com to WordPress.org BUT Steve and I are learning about web design and maybe…just maybe…we might be able to do something like that ourselves in the not too distant future (when my ludditism takes more than a severe hit and I recover from the foetal position under the bed with the dog…). Wish us luck and good luck with the 7 meals. You are getting more and more like Hugh and less and less like Nige…kudos! :)

    • Admin
      March 9, 2013 at 5:45 pm

      Haha – my flat isn’t the best space for a chicken! Very strange, hopefully all will start to work soon enough… Good luck – I’ll take that as a compliment!

      • narf77
        March 9, 2013 at 6:13 pm

        If you can train a rabbit to live in a flat, why not a chook eh? 😉 Imagine the companionship? It could sit on the back of your dining chairs and could lay your morning breakfast (and wreak havoc on your sleep patterns, “decorate” your floor and scratch your carpet to distraction…). The Hugh thing IS a compliment. He is a sterling example of a celebrity who is actually worth watching and preserving at all costs. We love him here in Australia :)

        • Admin
          March 9, 2013 at 10:08 pm

          Chickens are a smidge more messy than rabbits and around 100 per cent less… comfortable :D.

          • narf77
            March 10, 2013 at 3:17 am

            If you pluck them the plucked bits tend to be pretty comfortable…indeed the plucked bits of chooks and ducks and geese are what sends me to la-la land at night time in my comfy duvet ;). Eggs + feathers… about the only things that redeam chooks (apart from their tasty meat to those who take avail of it that is 😉 )

  4. awesomelikeadrienne
    March 7, 2013 at 6:57 pm

    I cannot wait to try this!!! Thank you!

  5. albertocook
    March 7, 2013 at 7:00 pm

    Delicious

  6. Ange - Tall, Short and Tiny
    March 7, 2013 at 7:08 pm

    Beautifully written, beautifully photographed – looks delicious!

    • Admin
      March 9, 2013 at 5:44 pm

      Thank you so much 😀

  7. morristownmemos by Ronnie Hammer
    March 7, 2013 at 7:29 pm

    Make way: I’m out the door to run to the grocery store and buy the ingredients!

    • Admin
      March 9, 2013 at 5:56 pm

      Go, go, go!

  8. jagworks
    March 7, 2013 at 9:17 pm

    this is absolutely amazing. photo perfect. winner

  9. Somer
    March 7, 2013 at 9:23 pm

    The new site and that salad are looking rather fabulous Nick! Very impressive!! :)

    • Admin
      March 9, 2013 at 5:55 pm

      Thanks! Definitely not yet finished!

  10. spree
    March 7, 2013 at 10:37 pm

    Quite exquisite this combination of contrasting flavors and textures, Nick – love the sweet roasted squash and slighly bitter rocket, and the heat and the tart! – please go ahead and sign me up for salad heaven! (No need to die first though, right? Just want be sure…)
    And congrats on the move – I’ll look forward to seeing ALL you envision! :)

    • Admin
      March 9, 2013 at 5:55 pm

      Thanks, Spree :D! no, you needn’t die – just worship a sweet potato or something.

  11. terrepruitt
    March 7, 2013 at 10:46 pm

    Lovely. I never thought to add roasted sweet potatoes to a salad. Yum!

    • Admin
      March 9, 2013 at 5:54 pm

      They work so well!

  12. oliveoil
    March 7, 2013 at 11:24 pm

    Looks lovely… I love to use a Fresh Extra Virgin Olive Oil….

    • Admin
      March 9, 2013 at 5:54 pm

      Me too!

  13. fotogfoodie
    March 7, 2013 at 11:37 pm

    Looks amazing!

  14. Economies of Kale
    March 8, 2013 at 12:02 am

    Yum this looks delicious. In my vegetarian days I used to make a similar salad with roasted sweet potato, pumpkin and chickpeas, but chicken sounds like it would go great with it.

    In my part of the world (Australia) whole chickens seem to sell for the same price per kilo as chicken breasts, which is annoying because I would love to roast a chicken every week and use all of the parts. So I usually buy the drumsticks, which are much cheaper. However, I’ve only been buying meat for a couple of months, so I might be doing it wrong!

    • Admin
      March 9, 2013 at 5:54 pm

      Thanks! That sounds yum too. You’re missing out on the proper brown meat 😀

  15. Korena in the Kitchen
    March 8, 2013 at 12:52 am

    One word: YUM!

  16. lwboyle
    March 8, 2013 at 2:43 am

    Look beautiful and yummy!

  17. Anastasia
    March 8, 2013 at 3:12 am

    Looks so delicious – I’m getting hungry just looking at it!

    • Admin
      March 9, 2013 at 5:53 pm

      Eat!

  18. ohlidia
    March 8, 2013 at 1:09 pm

    Looks delicious and makes me feel like Spring is just around the corner.

    • Admin
      March 9, 2013 at 5:52 pm

      Good news! It is 😀

  19. Anjana
    March 8, 2013 at 8:49 pm

    Looks amazing and your photos are awesome!
    I have nominated your blog for the Liebster award.
    If you want to head over to my blog you can check it out
    http://happyandharried.wordpress.com/2013/03/08/the-liebster-award/
    I hope it will be fun!!

  20. Georgina
    March 8, 2013 at 10:45 pm

    Wonderful – sweet potatoes are just delicious, and this looks like a great use for them.

    • Admin
      March 9, 2013 at 5:50 pm

      Thanks – it was 😀

  21. Carolyn Chan
    March 9, 2013 at 2:56 pm

    Seems the new year has given lots of people motivation to move their hosting sites for their blogs – good luck on the move ! And thanks for the recipe above – always looking for ways to make salads more yummy. I also love that you also use roast chicken carcasses for stock – the dinner that keeps on giving :)

    • Admin
      March 9, 2013 at 5:49 pm

      To be honest it’s not the New Year, but it is great! Thanks!

  22. christinajane
    March 9, 2013 at 7:57 pm

    We just had this for lunch! But used shredded pulled caribou (which had been slowcooking before pulling and cooking in a barbeque sauce). What a great salad for lunch!

    • Admin
      March 9, 2013 at 10:07 pm

      Fantastic! Sounds delicious – s glad you liked it!

  23. Mama's Gotta Bake
    March 10, 2013 at 5:40 am

    Yummy and colorful!

  24. cannystudent
    March 10, 2013 at 1:24 pm

    I think I personally would leave the skins on the sweet potatoes. It’s really tasty, less waste, and very nutritious! Looks like a really yummy recipe!

    • frugalfeeding
      March 21, 2013 at 10:47 am

      God idea, but I’m not such a fan of the skins :S

  25. Ralph Ferrett
    March 10, 2013 at 7:14 pm

    Looks really nice.

    On an aside the link to the home made chicken stock is broken and comes up with an error page.

  26. theglobalgarnishgeek
    March 10, 2013 at 9:22 pm

    Help?! Why am I getting a steady stream of old posts from you?

  27. Sacha
    March 11, 2013 at 12:30 am

    I eat more sweet potato than is probably healthy, and the orange tuber makes it into my salads every day. Here’s another lovely way to feed my obsession.

  28. Angie@Angie's Recipes
    March 11, 2013 at 5:29 pm

    Sweet potato and arugula…this is right up my alley!

  29. Manu
    March 14, 2013 at 12:48 am

    looks delicious!

  30. Karla
    March 14, 2013 at 2:52 am

    Love it! I’m making this ASAP! It’s Paleo!

  31. cecilia
    March 24, 2013 at 2:03 pm

    very tasty, my kind of food!.. c

    • frugalfeeding
      March 28, 2013 at 9:14 pm

      It was a delicious salad – you have good taste.

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