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Chicken, Lime and Baby Spinach Salad with Sweet Potato Wedges and Ranch Dressing
By Sophie Hansen
Chicken, Lime and Baby Spinach Salad with Sweet Potato Wedges and Ranch Dressing
In this recipe
It's the one Ranch Dressing that makes Miles giddy-up
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.