Honey & Mustard Chicken Salad Bowl With Sweet Potato Mash, Rocket & Crispy Chickpeas | DonalSkehan.com
  • summer

Honey & Mustard Chicken Salad Bowl With Sweet Potato Mash, Rocket & Crispy Chickpeas

August 25

A simple chicken recipe that relies on the best of your store-cupboard ingredients, served up with sweet potato mash and crispy chickpeas. This bowl makes for a great lunchbox on the go or even cooked fresh.

  • serves Serves 2
  • time 30 mins


  1. 1. Preheat the oven to 200C, 180C, gas mark 4.
  2. 2. Toss the chickpeas in olive oil in a large roasting tray, season and roast on the middle shelf of the oven for 25-30minutes until golden and crispy.
  3. 3. Meanwhile, make the sweet potato mash, bring a large saucepan of salted water to the boil. Add the sweet potato and gently simmer for 20 minutes until cooked through. Drain and return to the pan with the butter and mustard. Use a potato masher to mash the potatoes until completely smooth. Season to taste.
  4. 4. Heat the oil in a large frying pan over a medium heat. Season the chicken with salt and pepper and fry over a medium heat along with the red onions and garlic, stirring occasionally so the onion doesn’t catch the base of the pan, cook for 10 minutes until the onions have caramelised.
  5. 5. Turning the chicken, add the white wine and simmer for another minute, the wine should have almost evaporated. Stir through the butter, dijon, honey, hot sauce and capers. Tossing to coat the onion and chicken in the sauce. Season with salt and pepper. The sauce should be glossy and thickened at this point and the chicken cooked through.
  6. 6. Serve the sweet potato mash topped with the chicken, all those pan sauces, rocket and crispy chickpeas along with some freshly chopped parsley.

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For the chickpeas: 

1 x 400g tin chickpeas, drained and rinsed

1 tbsp olive oil

For the sweet potato mash: 

750g sweet potatoes, peeled and cut into 3cm chunks 

50g butter 

2tbsp wholegrain mustard

Sea salt and freshly ground black pepper

For the chicken: 

1 tbsp olive oil 

4 boneless chicken thighs 

2 red onions, thinly  sliced

3 garlic cloves 

50ml white wine 

2 tbsp butter 

2 tsp dijon mustard 

2 tsp honey 

4 tbsp hot sauce

1 tbsp capers 

To serve:  

25g rocket 

Small handful parsley, roughly chopped