When I first told my boyfriend I was making him a salad for dinner he looked somewhere between disappointed and upset, so I promised him it was a 'man salad'! This is really easy cooking, but combining lots of elements for a satisfying and healthy meal. This salad is hearty and really, really tasty; so much so that Max actually asks me to make him a salad now! I think the secret to a good salad is a mixture of textures, that's why I love adding nuts and seeds to mine, and a tangy dressing goes a long way. This recipe is perfect if you have some leftover meat to use up from a roast chicken.
120g cold chicken, white or dark meat
1 sweet potato
Half a red onion
30g almond flakes, toasted
2 rashers of streaky bacon, chopped thinly
Half an avocado
2 springs onions
Mixed salad leaves, I've used lambs lettuce, butterhead and spinach
1 tsp smoked paprika
Half tsp chilli powder
2 tbsp balsamic vinegar
4 tbsp olive oil
Balsamic glaze (optional)
Salt and pepper
Turn the oven to 180C.
Peel the sweet potato and chop into small bite sized squares, then slice the red onion into strips. Place both in a baking tray, drizzle over some olive oil and then sprinkle the smoked paprika and chilli. Give the tray a good shake to make sure everything is coated in the spicy oil. Place in the oven for 25-30 minutes or until soft and coloured. Put to one side to cool down.
Meanwhile fry the bacon bits over a medium heat until they are really crispy, then place on a piece of kitchen towel to cool down. Toast the almonds in another pan, once they are ready transfer into a small bowl, ready for sprinkling.
Now chop the tomato and spring onion, then shred the chicken into bite sized pieces ready to go into the salad. To make the dressing, mix the olive oil and balsamic vinegar in mug, stir thoroughly with a fork.
Grab a salad bowl and place a few handfuls of the mixed leaves inside. Now add the sweet potato, chicken, tomato, spring onion, bacon and almonds. Slice in the avocado and then crumble over the feta using your hands. Give the bowl a good toss. Now pour over the dressing and toss until it has coated the whole salad.
Divide the salad onto plates and drizzle over balsamic glaze to finish. Enjoy!