Sweet Potato Wedges with Chicken and Iceberg Salad

Ingredients

• 250 g baked chicken
• 2 medium sweet potatoes
• 1 Tbsp oil
• Salt
• Iceberg lettuce
• Cucumber + celery
• 2 Tbsp yoghurt dressing (optional)

Method

1. Preheat oven to 220°C.
2. Cut sweet potato into wedges. Toss with oil + salt.
3. Bake 20–25 minutes, flipping once.
4. Assemble salad: lettuce + cucumber + celery.
5. Serve wedges + chicken with simple salad.