When we whipped up this salad last weekend we knew we had to share it. It is SO YUMMY. Sweet potato and apple are the stars, but the marinated chicken packs it full of protein and the chopped pecans add an extra delicious crunch. It's on our rotation again this week and we plan to make leftovers to take in our lunches the next day! That's how good it is!
Sweet Potato and Apple Salad (Serves 2)
Ingredients
- 6-8 cups of Spring Mix Salad Greens
- 1 Tbsp Dijon Mustard
- 6 Tbsp balsamic vinegar
- 1 Tbsp honey
- 6½ tsp extra virgin olive oil, divided use
- ½ lb raw boneless, skinless chicken breast
- 1 medium sweet potato, peeled and sliced thin
- 1 medium apple, peeled, cored and sliced thin
- ½ tsp ground cinnamon
- 2 Tbsp crumbled feta cheese
- 2 Tbsp raw pecan pieces
Instructions
- Preheat oven to 425°
- Combine mustard, vinegar and honey in a medium bowl, whisk to blend
- Slowly add 6 tsp of olive oil, whisking while you pour, until blended
- Place three-fourths of the vinegar mixture in a resealable bag. Add chicken; mix well. Marinate in the refrigerator for 1-2 hours. Set aside remaining mixture to use as salad dressing.
- While chicken is marinating, slice and prepare apple and sweet potato
- Combine sweet potato and apple slices in a medium bowl, add remaining olive oil and cinnamon; toss to blend
- Place apples and sweet potatoes on a baking sheet lightly coated with spray. Bake for 15 minutes, flip and mix, bake for an additional 10-15 minutes, or until tender. Set aside to cool.
- Remove chicken from marinade (discard used marinade) and grill or bake (if baking, bake at 425° for 10-12 minutes or until cooked to an internal temperature of 165°F)
- Combine spring mix, sweet potato and apples, chicken, feta, and pecans; toss gently.
- Drizzle with remaining dressing; toss gently
- Divide evenly between serving plates.
I hope you enjoy this salad as much as we do! It's definitely one that will be sticking around for our meal planning this summer!
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