Earthy meal salad of free-range chicken and sweet potato

Name: earthy meal salad of free-range chicken and sweet potato
Total time: 35 min
Yield: 4
Ingredients: 3 free range chicken fillets; 500 gram sweet potato; 1 smith apple; 4 tablespoon mayonnaise; 5 tablespoon olive oil; 200 gram mushroom; 2 tablespoon Red wine vinegar; 1 teaspoon mustard; 1 shallot; 3 tablespoon fresh thyme; 300 gram Spinach

Ingredients

Directions

Allow the chicken fillets to reach room temperature for 30 to 60 minutes.
Preheat the oven to 80 ° C with an oven dish.
Boil the sweet potato for about 25 minutes until tender.
Drain and rinse briefly under cold water, let it cool down to room temperature.
Peel the sweet potatoes and cut into cubes.
Meanwhile, peel the apple and cut into cubes, mix directly with the mayonnaise and then with the sweet potato.
Season the salad with salt and pepper.
Heat a frying pan over a high heat.
Sprinkle the chicken with salt and fry in olive oil for about 3 minutes per side.
Let it continue for 10 to 15 minutes in the oven dish in the oven.
Cut the mushrooms in half and fry them briefly on high heat in the pan of the chicken.
Make a dressing of the tablespoons of oil, the vinegar, mustard, the finely chopped shallot and a third of the thyme.
Season with salt and pepper.
Make the spinach with the dressing and spread over the plates.
Divide the batata salad.
Cut the chicken into thin slices and spread over the plates.
Garnish with the mushrooms and remaining thyme.