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" A colourful, protein-rich chicken salad that tastes just as good hot as it does cold. Serves: 4Prep: 15 minsCook: 25 minsNutrition, per serving: 400 calories; 13g fat; 2.5g sat fat; 49g carbs Ingredients:  2 chicken breasts, skinned 1tbsp olive oil 4 sweet potatoes, quartered 200g/7oz green beans, trimmed 160g pack fresh garden peas  For dressing:   3tbsp olive oil 1tbsp white wine vinegar juice of \u00F3 lemon pinch of sugar bunch fresh mint leaves, chopped (optional)  Method: 1. Preheat oven to gas mark 6/200\u00BAC (180\u00BAC in a fan oven). First, make dressing; add ingredients to a bowl, mix and season. Smother chicken with half olive oil and season. Heat a griddle pan till hot, then add chicken. Cook for 5-8 mins on either side. Put pan in oven for 10 mins, till chicken is cooked through. 2. Add sweet potatoes to a roasting tin. Smother with remaining oil and season. Cook for 15 mins or till soft. Remove skin, then slice chicken and add both to a bowl. 3. Add beans to a pan of boiling, salted water and cook for 3-5 mins, adding peas for final 2 mins. Drain, refresh with cold water and drain again. Add to potato and chicken and toss. Then pour over dressing, toss again and transfer to a serving dish. Garnish with mint leaves and serve with olive bread. Top tip: For variation on this dish, swap the sweet potato for butternut squash and use broad beans. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.prima.co.uk/all-recipes/quick-recipes/a30390/sweet-potato-chicken-salad/>