Description
A simple and nutritious chicken and sweet potato salad perfect for any meal.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 large sweet potato, peeled and cubed
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potato with olive oil, salt, and pepper.
- Spread the sweet potato on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, mix the cooked chicken, mixed greens, cherry tomatoes, and red onion.
- Add the roasted sweet potato to the salad.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve immediately or chill in the fridge for 30 minutes before serving.
Notes
- Make sure the sweet potato is cut into even pieces for uniform cooking.
- Adjust the dressing to your taste preference.
- This salad can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: healthy chicken salad, sweet potato salad, nutritious salad, easy salad recipe