1 kg of sweet potatoes, sliced
4 cooked chicken breast fillets, peeled
1 cinnamon stick
1 teaspoon ground cumin
1/2 cucumber, sliced
4 cherry tomatoes, halved
2 tablespoons fresh cilantro, chopped
2 tablespoons toasted sunflower seeds
2 green onions, finely chopped
Pineapple Vinaigrette
1/2 ripe pineapple, diced
1 small red onion, finely chopped
1/2 red bell pepper, seeded and cubed
2 tablespoons fresh parsley, chopped
Squeeze of 1/2 lime juice
2 tablespoons olive oil
Lime and Soy Sauce Dressing
1 tablespoon soy sauce
Squeeze of 1/2 lime juice
2 tablespoons olive oil
1 tablespoon honey
1 kg of sweet potatoes, sliced
4 cooked chicken breast fillets, peeled
1 cinnamon stick
1 teaspoon ground cumin
1/2 cucumber, sliced
4 cherry tomatoes, halved
2 tablespoons fresh cilantro, chopped
2 tablespoons toasted sunflower seeds
2 green onions, finely chopped
Pineapple Vinaigrette
1/2 ripe pineapple, diced
1 small red onion, finely chopped
1/2 red bell pepper, seeded and cubed
2 tablespoons fresh parsley, chopped
Squeeze of 1/2 lime juice
2 tablespoons olive oil
Lime and Soy Sauce Dressing
1 tablespoon soy sauce
Squeeze of 1/2 lime juice
2 tablespoons olive oil
1 tablespoon honey
Cook the sweet potatoes until they're soft
Slice the chicken breast into 1 cm thick strips and combine with the sweet potatoes
Powder with cinnamon, cumin, cilantro, sunflower seeds, green onions, and reserve
Pineapple Vinaigrette: Combine pineapple, red onion, bell pepper, parsley, lime juice, and olive oil
Reserve. Reserve
To prepare the Lime and Soy Sauce Dressing, blend all ingredients together and reserve
Arrange the chicken breast with sweet potatoes in a serving bowl, top with cucumber and cherry tomatoes
Dress with Lime and Soy Sauce Dressing and serve with Pineapple Vinaigrette.
