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Chicken, Lime and Baby Spinach Salad with Sweet Potato Wedges and Ranch Dressing

Chicken, Lime and Baby Spinach Salad with Sweet Potato Wedges and Ranch Dressing

Preparation time:

10 mins + 1hr marinating

Cooking time:

20 mins approx

Serves:

4

Ingredients

  • Zest and juice of four limes
  • 1 tbsp sea salt
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp olive oil
  • 1 x chicken, jointed (ask your butcher to do this)
  • 2 large sweet potatoes, peeled and cut into wedges
  • 3 cups baby spinach
  • 1 x bottle Beerenberg Ranch Dressing

Method:

Rub the chicken with lime juice, zest, salt, garlic and olive oil - set aside to marinate for 1 hour (in the fridge). Preheat the oven to 200C. Place the chicken in a large roasting tray and the sweet potatoes in another, drizzling the latter with a little extra olive oil and seasoning to taste. Cook both trays for about 20 minutes or until golden and cooked through.

Serve the chicken pieces on a big platter with the baby spinach, sweet potato and Beerenberg Ranch Dressing to taste.