RECIPE: Christmas 
Cranberry Chicken

07 December 2018

Don’t let cooking dinner get in the way of all the fun on Christmas day! This fresh Australian Christmas salad is perfect for busy families, with easy options for all ages. Plus, with the luxury of cooking ahead, you’ll have more time for what’s important. Prosecco, anyone?

Ingredients

  • 6 free-range chicken thighs
  • 2 large sweet potatoes
  • 300 grams of mixed salad greens
  • 1 cup fresh kale, very finely shredded
  • ¼ cup fresh snow pea sprouts, roughly shredded
  • 1 carrot, grated
  • ½ raw beetroot, peeled and finely grated
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons raw honey
  • 1 fresh lime, cut in half, juice and zest of
  • ¼ cup cranberries, soaked for an hour in water
  • 500 mls of bone broth (or chicken stock)
  • 200 grams cherry tomatoes, halved
  • ¼ cup fresh cherries, if available
  • ¼ cup peppita seeds, (optional)

Method

  1. Cook the chicken thighs in the bone broth in 
a slow cooker for approx. 6 hours on medium
  2. While the chicken is cooking, wash and chop 
the sweet potato into 2 cm sized pieces, 
leaving skin on for extra nutrients.
  3. Place the sweet potato on baking trays and drizzle with olive oil and some Himalayan 
or sea salt and roast in the oven at approx. 180°C for approx. 30–45 minutes or until golden and cooked through.
  4. In a small bowl whisk together the olive oil, vinegar, honey and fresh lime juice and zest.
  5. Toss all the greens in a bowl with the dressing.
  6. Arrange greens on a platter style serving dish.
  7. Use a fork to shred the chicken and arrange 
on the greens decoratively.
  8. Decorate the platter with tomatoes and 
roast sweet potatoes around the chicken, 
then sprinkle over the plump cranberries 
and optionally the green peppitas seeds 
and fresh cherries.

Notes

  • The chicken and potatoes can be cooked the day before to save cooking time on Christmas day.
  • Cooking the chicken in the 
bone broth gives this dish 
lots of extra nutrients.
  • Bone broth can be made at 
home and frozen until needed 
or even bought from some health food shops and cafes.
  • Add some fresh chilli 
to the adult’s portions.
  • Try serving with some nuts like walnuts, pecans or pistachios.

Toddler Tips

  • This is a popular dish with toddlers and kids alike. The honey in the dressing makes the whole dishes very palatable to young kids.
  • You can make this really fun by serving in 
a cos lettuce, ‘lettuce cup’.
  • To make a lettuce cup, take a small cos lettuce and wash under running water, pull the leaves off until you get to the firmer and smaller inner l leaves that resemble a bowl or ‘cup’ shape.
  • Shake dry and fill these with this chicken salad. Easy for them to eat and best of all no 
dishes too!

Baby Tips

  • Cut the sweet potato into ‘chips’ rather than chunks to make a great finger food.

Written by

Jess Ryder / Valkyrie Fitness

Jess Ryder is the powerhouse behind the mums fitness group, Valkyrie Fitness.

An inspirational young entrepreneur and mum who is changing the lives, bodies and health of mums all over the Sunshine Coast with her fierce and friendly tribe of women’s classes, bootcamps and challenges.

Jess is passionate about fitness and food, she teaches women to see the whole picture and look after themselves from the inside as well as the outside.

Find her on Facebook.

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