Bacon and Sweet Potato Salad
Bacon and Sweet Potato Salad - Primal, Paleo, Kid Friendly and Clean Eating
This salad is one of my favourite post workout meals; it is quick to make which makes it perfect for a weeknight or even lunchtime salad. The hardest part is not eating the bacon before the sweet potatoes have cooled down. It’s also perfect for using up your left over chicken (if you ever have any).
500g cooked chicken breast, cubed
1kg sweet potatoes cut into cubes
4 garlic cloves, chopped
2tbsp. coconut oil
juice of 1 lime
2tbsp. olive oil
2tbsp. balsamic vinegar
2 spring onions, chopped
dash of red chilli flakes
dash of ground cinnamon
salt and pepper, to taste
Preheat the oven to 190 degrees C/ 375 degrees F.
Line a baking sheet with foil and lay the bacon flat on the sheet.
Bake for 15 minutes, or until the bacon, is slightly crispy.
Let cool then roughly chop.
In a roasting pan, toss the sweet potatoes and garlic in coconut oil
Roast the sweet potatoes for about 30 minutes or until tender and brown.
Whisk the lime juice, olive oil, and balsamic vinegar.
Add in spring onions, dill, red chilli flakes, cinnamon, and salt and pepper and mix well.
Once sweet potatoes are finished cooking, toss them together with the chicken, dressing, and bacon.