SWAP Chicken Autumn Salad

INGREDIENTS

Marinade
1 tsp olive oil
1 tsp Herbes de Provence
1 SWAP filet 
Salt, pepper

Roasted sweet potato
100 g sweet potato
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
Salt

Vinaigrette
1 tbsp olive oil
1 tbsp vinegar
1 tsp mustard
Salt, pepper

Salad
100 g baby spinach
1/2 red apple
50 g vegan feta
1 handful pecans
1 tbsp pomegranate seeds

DIRECTIONS

1. In a bowl, mix the olive oil, Herbes de Provence, a pinch of salt, and freshly ground pepper. Drizzle the marinade over the SWAP filet, massage gently, and refrigerate for 30 minutes.
2. Preheat the oven to 200°C (400°F). Wash and dry the sweet potato. Cut into cubes and place in a bowl. Drizzle with olive oil, then add paprika, cumin, and salt. Toss to coat evenly.
3. Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast for 20–25 minutes, stirring halfway through, until golden and tender.
4. Prepare the vinaigrette: combine all ingredients in a small bowl and whisk until emulsified.
5. Heat a drizzle of olive oil in a pan over medium-high heat. Add the filet and grill for about 4 minutes per side, until nicely browned.
6. Rinse the baby spinach. Slice the apple. Cut the grilled SWAP filet into cubes.
7. In a large shallow bowl, toss the baby spinach with a few tablespoons of vinaigrette. Top with the SWAP filet cubes, apple slices, crumbled feta, pecans, and pomegranate seeds. Drizzle with more vinaigrette.