Deck the Halls Yam and Sweet Potato Cran-Salad with Grilled Chicken Breast

Christmas is a time where food becomes the heart and soul of the home, where ‘bellies’ crave a delight that’s both appealing to the eyes and to the taste buds. What better way to do that than to create a scrumptious meal with fresh local ingredients that is sure to please?

SALAD INGREDIENTS

2 cups diced cooked yellow yam

2 cups diced cooked sweet potato

½ cup medium diced cooked carrot

½ cup chopped celery

½ cup chopped red onion

¾ cup dried cranberries

½ cup mayonnaise

1tsp lemon pepper

1tsp lemon juice

¼ cup chopped parsley

3 small, sliced radishes

½ cup chopped sweet pepper

Salt and pepper to taste

GRILLED CHICKEN BREAST INGREDIENTS

1lb boneless, skinless chicken breast

1 small yellow onion

1tsp rosemary

1 sprig thyme/1 stalk scallion

6 seeds pimento

1tsp chili powder

1tsp mustard seed (optional)

1 tsp fennel seed (optional)

1 cup of your favourite sauce

METHOD

1. In a small bowl, mix mayonnaise, lemon juice, lemon pepper and season with salt.

2. Combine remaining ingredients for salad in another bowl and mix well.

3. Add mayonnaise mixture, combine well. Refrigerate for at least 3 hours.

4. For grilled chicken, wash chicken breast in vinegar and water. Set aside.

5. Blend all herbs and spices with ¼ cup of cold water. Add to chicken along with salt and pepper to taste. Marinate for at least 1 hour.

6. Place marinated chicken on a stove top grill or cook in a 350 degrees oven and cook for 6-8 minutes on both sides or until internal temperature reads 165OF.

7. Glaze with your favourite sauce. Serve hot with chilled Yam and Sweet Potato Salad.

ENJOY!!

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