Roasted Sweet Potato and Chicken Salad with a Creamy, Herby Dressing

A twist on the classic potato salad, featuring roasted sweet potato, crunchy cos, pickled onion and a mayo-free dressing (without sacrificing the creaminess). Served with baked paprika chicken.

Meal Prep


  • Preheat the oven to 200 degrees celsius, fan bake.
  • On separate trays, roast the sweet potato and the chicken.
  • Prepare the dressing.
  • Assemble the salad and serve alongside the chicken.


  • This salad served without the chicken is also such  a crowd pleaser and perfect to take along to a BBQ or potluck.

  • If you made the Mexican bowl you would have already made the pickled onions, all you’ll need to do is roughly chop them.  

This recipe serves four, if you’re cooking for two simply halve the recipe.

  • 4 medium orange sweet potatoes (cut into bite-size pieces)
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • 2 tsp coconut sugar or brown sugar
  • ½ lemon (juice and zest)
  • 500-600g chicken breasts (4 medium chicken breasts)
  • ¼ cup pickled onions (roughly chopped)
  • 1 head petite cos (roughly chopped)
  • Olive oil
  • Salt and pepper


  • ¼ cup sour cream
  • 2 Tbsp greek yoghurt
  • ⅓ cup fresh dill (finely chopped)
  • ⅓ cup fresh parsley (finely chopped)
  • 1 Tbsp dijon mustard
  • ½ lemon (juice)
  1. Preheat the oven to 200 degrees celsius, fan bake.

  2. Prepare the pickled onions if you haven't already made them.
  1. Once the oven has reached temperature, place the sweet potato onto a large baking tray, drizzle with olive oil and season with salt. Cook for 30-35 minutes or until golden brown, tossing at halfway.
  1. In a small bowl, add the oregano, paprika, brown sugar, lemon zest and juice, salt, pepper and 2 Tbsp of olive oil; mix well.
  1. Place the chicken breasts onto a lined baking tray; rub the spice mix over both sides of the chicken. Pop into the oven and roast for about 25 minutes or until the chicken is no longer pink in the centre and the juices run clear.
  1. Meanwhile, prepare the dressing. In a medium bowl, add all the ingredients and mix well until combined.
  1. Once the sweet potato has cooked and cooled slightly, add it to a large salad bowl. Add the pickled onion, cos and the dressing; toss well to coat everything in the delicious, creamy dressing.

  2. Slice the chicken and serve alongside the sweet potato salad.


  • Add 2 stalks of finely sliced celery to the salad.

  • Swap sweet potatoes, for roasted potatoes or roasted pumpkin.


  • Serve alongside a protein of choice, steak, sausages and even a roast chicken would be delicious.  

  • For a vegetarian option, omit the chicken, add 1 tin of lentils (rinsed and drained), or serve with a side of pan fried halloumi.