Chicken, Apple, and Sweet Potato Salad
With its crunchy pecans, apples, and sweet potato, this protein-rich salad features many of your favorite fall flavors.
Note: Apples can be peeled if you prefer.
Chicken, Apple, and Sweet Potato Salad
Ingredients
- 6 Tbsp. balsamic vinegar
- 1 Tbsp. stoneground mustard
- 1 Tbsp. raw honey
- 6½ tsp. olive oil, divided use
- 8 oz. raw chicken breast, boneless, skinless, sliced
- 1 medium sweet potato, peeled, sliced
- 1 medium apple, peeled, cored, sliced
- ½ tsp. ground cinnamon
- Nonstick cooking spray
- 1 head green leaf lettuce, torn or chopped
- 2 Tbsp. crumbled feta cheese
- 2 Tbsp. raw pecan pieces, toasted
Instructions
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Preheat oven to 425° F.
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Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.
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Slowly add 6 tsp. oil, whisking continuously until blended.
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Place one third vinegar mixture in resealable bag. Add chicken; mix well. Marinate, refrigerated, for at least 2 hours. Set aside remaining vinegar mixture for salad dressing.
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While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining ½ tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool.
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Remove chicken from marinade; discard used marinade.
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Place chicken on baking sheet lightly coated with spray. Bake for 8 to 12 minutes, or until cooked through. Set aside to cool.
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Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend.
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Drizzle with remaining dressing; toss gently to blend.
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Divide evenly between six serving plates.
Container Equivalents
½ Green
1 Yellow
½ Blue
½ Orange
2B Mindset Plate It!
Add more veggies and protein to make a great lunch.
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