Curried Chicken and Sweet Potato Salad
Elevate your salad game with this Curried Chicken and Sweet Potato Salad, a vibrant fusion of bold flavors and wholesome ingredients! Tender, spice-rubbed chicken breast pairs beautifully with caramelized roasted sweet potatoes, adding a touch of natural sweetness to this hearty dish. The creamy Greek yogurt dressing, infused with zesty lime and sweet honey, brings a tangy balance, while chopped cilantro and crunchy roasted almonds add fresh and nutty notes. Served over a bed of crisp mixed salad greens, this dish is as nutritious as it is satisfying. Perfect for meal prep, lunch, or as a light dinner, this savory-sweet salad is ready in just 35 minutes and effortlessly combines exciting spices with nutritious simplicity.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 medium Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Ground curry powder
- 0.5 cup Greek yogurt
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 1 clove Garlic clove
- 4 cups Mixed salad greens
- 2 tablespoons Chopped fresh cilantro
- 0.25 cup Chopped roasted almonds
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Spread them on a baking sheet in a single layer and roast for 20 minutes, flipping halfway through, until soft and slightly caramelized.
While the sweet potatoes are roasting, season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of curry powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the Greek yogurt, lime juice, honey, 1 minced garlic clove, and 1 tablespoon of olive oil to make the dressing. Adjust salt and pepper to taste.
Assemble the salad by placing the mixed greens in a large serving bowl. Top with the roasted sweet potatoes, sliced chicken, chopped cilantro, and chopped roasted almonds.
Drizzle the yogurt dressing over the salad just before serving and toss gently to combine.
Serve immediately and enjoy this vibrant and wholesome meal.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 23.9 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
