Recipe: Warm Curried Chicken and Sweet Potato Salad

I love sweet potatoes, so this recipe by the folks at the Wellness Kitchen definitely caught my eye.

I also love mint, but if you don't, you can leave it out and substitute fresh basil instead.

Yield: 4 servings

1/2 cup plain fat-free yogurt

1/4 cup chopped cilantro

2 tablespoons minced red onion

1 tablespoon chopped fresh mint

1/4 teaspoon cayenne pepper

2 1/4 teaspoons curry powder

1/4 teaspoon salt

1 pound sweet potatoes, peeled and cut into 1-inch cubes

1/3 cup orange juice

2 teaspoons olive oil

3/4 pound skinless, boneless chicken breasts

6 cups loosely packed shredded spinach leaves

In a small bowl, whisk together the yogurt, cilantro, red onion, mint and cayenne. Refrigerate until serving time.

In a small bowl, stir together the curry powder and salt. In a vegetable steamer, cook the sweet potatoes until tender, about 8 minutes.

Transfer the sweet potatoes to a bowl and add the orange juice, 1 1/2 teaspoons of the curry powder mixture and 1 teaspoon oil.

Rub the remaining 1 teaspoon curry powder mixture onto both sides of the chicken. In a nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3 minutes per side.

Line 4 dinner plates with the spinach and mound the sweet potato mixture on top.

Cut the chicken into strips and arrange on top. Drizzle some of the yogurt dressing over each serving and pass the remainder on the side.