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Roasted Chicken and Sweet Potato Harvest Salad

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 550
A hearty and colorful salad combining roasted sweet potatoes, tender chicken, and fresh greens, perfect for a satisfying meal.

Ingredients

Sweet Potatoes

  • 2.5 pounds sweet potatoes (peeled and diced into 1 to 1.5-inch chunks)
  • to taste none kosher salt
  • to taste none freshly ground black pepper

Olive Oil

  • 4 tablespoons olive oil (divided; or as needed)
  • 1.50 to 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 large red onion (cut into large chunks)
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger (or to taste)
  • 1 teaspoon cardamom (or to taste)

Salad Greens

  • 12 ounces spring greens or your favorite lettuce mixture
  • 1/2 cup dried cranberries (or to taste)
  • 1/2 cup shelled pistachio or pumpkin seeds (or to taste)

Dressing

  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 teaspoons mustard (dijon or honey mustard)
  • 3/4 teaspoon kosher salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)

Instructions 

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tablespoons olive oil, salt, pepper, paprika, ginger, and cardamom. Roast for 30-40 minutes until tender.
  • Meanwhile, season chicken with salt, pepper, and a tablespoon of olive oil. Cook in a skillet until browned and cooked through, about 8-10 minutes.
  • In a small bowl, whisk together dressing ingredients: olive oil, honey, vinegar, mustard, salt, and pepper.
  • In a large bowl, combine greens, roasted sweet potatoes, cooked chicken, cranberries, and seeds. Drizzle with dressing and toss gently.
  • Serve immediately or chilled for later.

Notes

For extra flavor, add a sprinkle of fresh herbs like parsley or cilantro before serving.
Calories: 550kcal
Cost: $15
Course: Main Course, Salad
Cuisine: American
Keyword: Chicken, harvest salad, Sweet Potato