The Dinner Planner


Chicken, Spinach and Sweet Potato Salad with Honey Mustard Dressing

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Servings 4


  • 300 grams chicken thighs - diced
  • 500 grams sweet potato - cut into a 2cm dice
  • 1 400 grams tinned chickpeas - drained and rinsed
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • ½ tsp chilli powder
  • 2 tbsp sesame seeds
  • 120 grams baby spinach
  • 200 grams cherry tomatoes - cut in half
  • 40 grams feta crumbled

Honey Mustard Dressing

  • ¼ cup olive oil
  • 1 tbsp dijion mustard
  • 1 tbsp honey
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar


  • Preheat oven to 200C
  • Combine all the ingredients for the dressing in a glass jar and shake well to combine. Loosen with a little water to get desired consistency.
  • Combine the spice mix. Place chickpeas on the baking tray. Sprinkle a third of the spice mix over, spray with a little olive oil and toss to combine. Place in oven for 20 minutes.
  • Meanwhile, chop the sweet potato and chicken and toss in the rest of the spice mix and the sesame seeds and season with salt and pepper. Then prepare the rest of the salad by acing the spinach and tomatoes on a serving platter. After 20 minutes, remove the chickpeas, stir and then place the sweet potato and chicken on the tray. Return to the oven for a further 20 minutes.
  • Remove the sweet potato, chicken and chickpeas from the oven. Spread on top of the salad, Sprinkle with feta and chives. Generously drizzle over dressing.

Tips and Variations

VEGETARIAN - Double the amount of sweet potato 

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