Many of you have asked me for this recipe so I finally wrote it down! Those of you who know me know that when I love something I become a bit obsessed and continuously talk about it with my family, friends and anyone who will listen. That is exactly what happened when I “accidently” created this salad a few weeks ago.
Lately, I have been trying to make healthier food choices which included eating more salads, which I love. Unfortunately, traditional salads do not love me and do not agree with my digestive system. So, out of frustration, I was looking for a way to create a heartier yet still healthy salad, and "Sweet Potato Chicken Salad" was born! This has quickly become my go to favorite recipe because it checks all my boxes: healthy, fast, easy, and yummy. And best of all, my tummy approves and so does my hubby!
This salad can be served warm or right from the refrigerator the next day. In my opinion, it gets better after it has had time to marinate. It can be eaten as is, or my favorite, on a bed of greens.
Please let me know if you enjoy "Sweet Potato Chicken Salad" as much as I do.
All organic ingredients, if possible:
1 precooked roasted chicken from the grocery store deli, skinned and deboned into bite size pieces
3 sweet potatoes with skin on
1 15 1/2 oz. can of black beans, rinsed
1 16 oz. bag of frozen mixed veggies (carrots, corn and peas)
1/2 Spanish onion, diced
2 TBS olive oil
Juice of 1 whole lemon
3 TBS local organic honey
2 TBS apple cider vinegar (preferably Braggs)
3 TBS yellow or Dijon mustard
2 TBS extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Sriracha sauce (optional)
Preheat oven to 400 degrees. Cut the sweet potatoes into bite size chunks leaving the skin on. Place sweet potatoes in a glass pan in one single layer. Drizzle potatoes with 2 TBS of olive oil & salt & pepper, and mix to coat. Bake for approx. 40 minutes, turning them over at the half way mark. After the potatoes are cooked through, broil for 5 more minutes. Let cool for 5 minutes.
While sweet potatoes are baking, mix the rest of the ingredients in two separate bowls, one large and one small.
Add following to the large bowl and toss:
Roasted chicken pieces
Rinsed black beans
Diced Spanish onion
Frozen mixed veggies (these will warm up when potatoes are added, or can be defrosted before adding, if you prefer)
Use the small bowl for the dressing. Whisk together and adjust according to taste.
Add dressing to the large bowl and mix thoroughly.
*Serve warm or cold on your favorite bed of greens.