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Photo of Barbecued chicken with yoghurt dressing by WW

Barbecued chicken with yoghurt dressing

2 - 5
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Top barbecued chicken with this delightful cumin-scented yoghurt dressing and add shredded cabbage, apple, and nuts for extra crunch and colour


Low-fat natural yoghurt

1 tub(s), (200g)

Lemon juice

1 tbs

Ground cumin

1 tsp

Orange sweet potato (kumara)

250 g, cut into 2cm wedges

Skinless chicken breast

400 g, (tenderloins), fat trimmed (buy 500g)

Red cabbage

1 cup(s), shredded

Green apple, unpeeled

1 medium, thinly sliced

Fresh coriander

¼ cup(s)

Olive oil

½ tbs


  1. Combine yoghurt, juice and cumin in a small bowl.
  2. Place sweet potato in a medium saucepan and cover with water. Bring to the boil over medium heat. Boil for 10 minutes or until just tender. Drain.
  3. Preheat a barbecue or chargrill over medium heat. Add sweet potato and cook for 4 minutes each side or until golden and tender. Add chicken and cook for 3-4 minutes each side or until cooked through.
  4. Layer sweet potato and chicken in a shallow serving dish. Drizzle with yoghurt dressing. Place cabbage, apple, walnuts, coriander and oil in a medium bowl and gently toss to combine. Serve chicken and sweet potato topped with cabbage salad.


SERVING SUGGESTION: Green salad on the side.TIP: Recipe is best made close to serving.