Sweet Potato Chicken Salad
Elevate your salad game with this vibrant and nourishing Sweet Potato Chicken Salad! Packed with roasted sweet potato cubes that are tender and caramelized to perfection, juicy pan-seared chicken strips, and a medley of fresh vegetables like crisp cucumber, sweet cherry tomatoes, and zesty red onion, this salad is a harmonious blend of flavors and textures. Topped with creamy feta cheese and drizzled in a tangy-sweet homemade lemon honey Dijon dressing, it strikes the perfect balance between hearty and refreshing. Ideal as a wholesome lunch or a light dinner, this protein-rich recipe is not only delicious but also simple to prepare, with just 20 minutes of prep time and 30 minutes of cooking. Whether you're looking for a healthy meal idea or a crowd-pleasing dish, this Sweet Potato Chicken Salad will quickly become a favorite on your table.
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 medium Chicken breasts
- 4 cups Mixed greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Feta cheese
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Toss the cubes in 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and garlic powder.
Spread the sweet potatoes evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside to cool.
While the sweet potatoes are roasting, heat a skillet over medium heat. Add 1 tablespoon of olive oil.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the chicken in the skillet for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
Slice the cherry tomatoes in half, cut the cucumber into thin slices, and thinly slice the red onion.
In a small bowl, mix together the lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to create the dressing.
In a large salad bowl, combine the mixed greens, roasted sweet potatoes, sliced chicken, tomatoes, cucumber, red onion, and feta cheese.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your Sweet Potato Chicken Salad!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 785 mg | 17% | |
*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.
