Paprika chicken, sweet potato, parsnip, lime and basil salad

I love making salads that are complete meals, not just an accompaniment to a meal. This makes life so much easier and encourages people to eat more vegetables.

This salad is full of contrasting flavours which somehow all come together to complement one another. It’s a tasty salad that can be served all year round.

Paprika sweet potato

Paprika is an earthy spice that really gives this salad depth and an element of warmth.

Paprika chicken strips

The chicken adds an element of protein to the salad. If you don’t have any or want to make it vegan, you can use chickpeas instead.

Parsnip and sweet potato all cooked

I think people often overlook cooking with parsnips. This vegetables belongs to the carrot family and is high in vitamin C. When cooked it takes on a sweet nutty flavour which really complements the flavour of the sweet potato.

Vibrant greens

The green beans, basil and spring onion really bring a freshness to this salad, both in colour and taste.

Tasty, healthy salad

This salad can be stored in a sealed container in the fridge for up to two days.

Paprika chicken, sweet potato, parsnip, lime and basil salad

Serves 4

Ingredients:

  • 2 organic chicken breasts, cut into strips
  • 4 TBSP paprika
  • 1 large sweet potato, washed and finely sliced
  • 1 parsnip, washed and finely sliced
  • 4 TBSP coconut oil
  • 1 cup green beans, washed and ends cut
  • 4 sprigs of spring onion, washed and finely sliced
  • 1/2 cup fresh basil leaves, washed and roughly chopped
  • 2 TBSP pumpkin seeds
  • 1/2 lime, juiced
  • 4 TBSP olive oil
  • 1 tsp salt
  • 1 tsp pepper

Method:

  1. Preheat oven to 180C/350F and line two baking trays with baking paper.
  2. Coat parsnip and sweet potatoes in 2 TBSP of paprika and 2 TBSP coconut oil.
  3. Place on prepared baking tray and bake for 20 minutes, turning them over at 10 minutes.
  4. Coat chicken strips in 2 TBSP paprika.
  5. Heat a large frypan over medium heat and add 2 TBSP coconut oil.
  6. Cook chicken strips for 5 minutes or until golden and no longer pink the middle.
  7. Combine green beans, spring onion, basil and pumpkin seeds in a large bowl. Then add cooked sweet potato, parsnip and chicken and toss until well combined.
  8. Whisk lime juice, olive oil, salt and pepper together. Then pour dressing over salad.
  9. Enjoy!

Do you prefer to make salads as a complete meal, or as an accompaniment?

2 thoughts on “Paprika chicken, sweet potato, parsnip, lime and basil salad

  1. Pingback: Mango, macadamia and basil salad | emma lauren

  2. Pingback: ‘Twas the week before Christmas! | emma lauren

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