Sweet Potato and Chicken Salad
Elevate your salad game with this vibrant Sweet Potato and Chicken Salad—a perfect harmony of wholesome ingredients and bold flavors. Tender roasted sweet potatoes seasoned with paprika and garlic powder join juicy, skillet-seared chicken breast atop a bed of crisp mixed greens. Pops of sweetness from cherry tomatoes, a tangy bite of red onion, and creamy crumbles of feta cheese add layers of complexity to every bite. Drizzled with a homemade balsamic vinaigrette, lightly sweetened with honey and Dijon mustard, this salad is as satisfying as it is nutritious. Ready in just 45 minutes, this easy-to-make dish is ideal for a healthy lunch or light dinner for four. Whether you're meal prepping or serving it fresh, this Sweet Potato and Chicken Salad is guaranteed to delight your taste buds and boost your day!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup feta cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Place them on the baking sheet.
Drizzle 2 tablespoons of olive oil over the sweet potatoes and season with paprika, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway, until they are golden brown and tender.
While the sweet potatoes are roasting, season the chicken breasts with the remaining salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let them rest for 5 minutes before slicing into strips.
Halve the cherry tomatoes and thinly slice the red onion.
In a large salad bowl, combine the mixed greens, roasted sweet potatoes, chicken strips, cherry tomatoes, red onion, and crumbled feta cheese.
Prepare the dressing by whisking together balsamic vinegar, honey, Dijon mustard, and a pinch of black pepper in a small bowl.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your delicious Sweet Potato and Chicken Salad!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 30.5 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 598 mg | 46% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1050 mg | 22% | |
*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.
