Serves 4-5


4 Sweet Potatoes – Thinly Sliced
1 Tsp Cinnamon
1 Tsp Sea Salt
1 Tsp Thyme
250g Green Beans – Sliced in Half Lengthwise
1 Handful Cranberries – Dried
1 Large Handful Walnuts – Toasted
200g Lettuce Mix
Maple Mustard Vinaigrette:
½ Cup Extra Virgin Olive Oil
1/3 Cup Apple Cider Vinegar
2 Tbsp Maple Syrup
1 Tbsp spicy mustard
1 Tsp Sea Salt
Black Pepper
400g Chicken Breast – Grilled, Shredded


Preheat oven to 450F. Toss sweet potatoes with cinnamon, a splash of olive oil, sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Set aside to cool slightly.
Meanwhile, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt. Add green beans and cook briefly, 1-2 minutes or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color.
Combine greens, sweet potatoes, green beans, cranberries and walnuts in a large serving bowl. Combine all vinaigrette ingredients and mix well. Serve over salad. Serve with Shredded chicken.