- 1 pack of Sympli Yam Cubes
- 3 chicken fillets
- 2 tablespoons all purpose flour
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- Salt to taste
- 2 red bell pepper
- 2 green bell peppers
- 176g sweet corn
- 28g chopped spring onions
- Pinch of Salt
- 3 Tablespoons Mayonnaise
- 1 bunch fresh Lettuce
- Vegetable oil
How to Prepare Yam Chicken Salad
Boil Sympli yam cubes in 240mL (1cup) of water for 7 to 8 minutes. Drain excess water from cooked yam, and set aside.
In a mixing bowl, combine the flour, cornstarch, baking powder, white pepper and salt. Pour in water, and whisk until it’s a lump free batter.
Cube the chicken fillets, and add to mixing bowl. Mix up thoroughly. Allow to sit for 5-10mins.
Heat up vegetable oil in a pan, enough for a shallow fry.
Gently place the chicken into the heated pan. Do not overcrowd the pan or the temperature will drop. It takes about 5-6 minutes to cook depending on how thick you cut your chicken fillets.
Remove the chicken from the pan when it is golden brown, and let it drain on paper towel. Repeat until all the chicken fillets are fried.
Dice red and green bell peppers.
Now, add boiled yam, diced bell peppers, sweet corn and spring onions into a mixing bowl. Mix together with mayonnaise.
Lay it all on a bed of lettuce, and finish it off with a pinch of salt and black pepper to taste.
Refrigerate for 30 mins or preferred time. Best served cold.