Chicken and Quinoa Salad with Apple and Sweet Potato

Instructions

1. 1

   Preheat the oven to 220°C/425°F, allowing about 15 minutes. During preheating, scrub the sweet potato and cut it into 1.5 cm cubes, then rinse the dry quinoa in a fine sieve. On a 40 × 30 cm rimmed baking tray, toss the sweet potato with 10 ml olive oil, the thyme, garlic powder, 0.25 tsp salt and 0.25 tsp black pepper. Spread into a single layer. Place the chicken breast on the same tray beside the sweet potato.

2. 2

   Roast the sweet potato and chicken for 25 minutes, turning the sweet potato halfway through, until the sweet potato is lightly browned and easily pierced with a fork and the chicken is cooked through.

3. 3

   As soon as the sweet potato enters the oven, put the rinsed quinoa, 420 ml water and 0.25 tsp salt into a 2-litre saucepan. Bring to a boil over medium-high heat, about 3–5 minutes. Cover, reduce to low and simmer gently for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

4. 4

   While the quinoa and sweet potato cook, wash and dry the kale and cabbage. Remove tough kale stems, finely slice the leaves and shred the cabbage. Put both in a large bowl with 5 ml olive oil and the remaining 0.25 tsp salt. Massage for 1 minute to soften the kale.

5. 5

   Whisk the apple cider vinegar, Dijon mustard, maple syrup, mayonnaise, remaining 5 ml olive oil and remaining 0.25 tsp black pepper in a small bowl until smooth.

6. 6

   Wash, core and chop the apple, and crumble the feta. Let the cooked chicken rest for 5 minutes, then slice it.

7. 7

   Divide the greens, warm quinoa, roasted sweet potato and chicken between four bowls. Add the apple, feta and dried cranberries, then spoon over the dressing and serve.