HOT CHICKEN AND SWEET POTATO SALAD

1 kilo chicken breast fillets
500 grams sweet potato
150 grams mixed salad leaves
1 can (440 gm) corn kernels
2 chicken stock cubes
seasoned salt
olive oil

2 - 3 tablespoons chipotle aioli (or to taste)

preheat oven to 200c. line baking tray with baking paper.

peel and cut potatoes into chips. place in a bowl and drizzle with olive oil and sprinkle with seasoned salt.
mix till well coated.

place chips on the oven tray and cook for approx. 20 minutes or until soft.

meanwhile, slice chicken breasts in half lengthwise and cut each one into strips.

spray a frypan with cooking spray and saute chicken until colour changes. do not drain. sprinkle the chicken with some seasoned salt and crumbled stock cubes, then stir the stock cubes into the liquid in pan until dissolved.
saute on low heat until chicken is cooked through, stirring occasionally to coat with the stock (stock should be like gravy at this stage).

to put together...mix the leaves, corn and chips together with the aioli.

plate the salad and place chicken pieces on top. serve immediately. serves 4 -5