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Easy sweet potato and crumbed chicken salad

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This deliciously easy sweet potato and crumbed chicken salad has pinenuts for extra crunch, so get ready for the family asking for more.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Easy sweet potato and crumbed chicken salad


  • 800g gold sweet potato, cut crossways into rounds
  • 1/4 cup (60ml) olive oil
  • 1 tsp fennel seeds
  • 1 tbsp rosemary leaves
  • 400g pkt Coles Chicken Breast Fingers
  • 1/4 cup (35g) dried cranberries
  • 1/4 cup (40g) pine nuts, toasted
  • 60g pkt Coles Australian Baby Rocket
  • 1 tbsp olive oil, extra, to serve
  • 2 tbsp red wine vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the sweet potato in a single layer on the lined tray. Drizzle with oil. Sprinkle with fennel and rosemary. Cook for 30 mins. Add the chicken to the tray. Cook for 10 mins or until sweet potato is tender and chicken is cooked through.
  2. Step 2

    Meanwhile, place the cranberries in a bowl and pour over enough cold water to cover. Set aside for 10 mins to soak. Drain.
  3. Step 3

    Arrange the sweet potato, chicken and rocket on a serving platter. Sprinkle with the cranberries and pine nuts. Combine oil and vinegar in a small bowl. Drizzle over the salad to serve.