Roasted Chicken and Sweet Potato Salad with MapleDijon

Roasted Chicken And Sweet Potato Salad With Mapl

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 1.5 lbs (700 g) Sweet Potatoes, peeled and cut into 1-inch (2.5 cm) cubes
• 2 large (400 g) Chicken Breasts, skinless and boneless
• 4 tbsp (60 ml) Olive Oil, divided
• 1.5 tsp Smoked Paprika
• 1 tsp Dried Thyme
• Kosher Salt, to taste
• Black Pepper, to taste
• 6 tbsp (90 ml) Extra Virgin Olive Oil (for Vinaigrette)
• 3 tbsp (45 ml) Apple Cider Vinegar
• 1 tbsp (15 ml) Dijon Mustard
• 1 tbsp (15 ml) Pure Maple Syrup
• 1 clove Garlic, finely minced
• 5 oz (140 g) Mixed Greens (baby spinach and rocket/arugula)
• 1/4 cup (30 g) Red Onion, thinly sliced
• 1/2 cup (60 g) Pecans, halves or roughly chopped, toasted
• 2 oz (55 g) Goat Cheese, crumbled (optional)

Instructions:

• Preheat the oven to 400°F (200°C). Prepare a large rimmed baking sheet.
• Toss the sweet potato cubes with 2 tbsp of olive oil, 1 tsp of smoked paprika, 1/2 tsp of dried thyme, and a generous pinch of salt and pepper. Spread evenly on one half of the prepared baking sheet.
• Rub the chicken breasts with the remaining 2 tbsp of olive oil, 1/2 tsp of smoked paprika, 1/2 tsp of dried thyme, and salt/pepper. Place the seasoned chicken on the other half of the baking sheet.
• Roast for 20–25 minutes. The chicken is done when the internal temperature registers 165°F (74°C). The potatoes should be tender and slightly caramelized.
• While the components are roasting, lightly toast the pecans in a dry frying pan over medium heat for 3–5 minutes until fragrant. Set aside.
• Prepare the Vinaigrette: In a small bowl or jar, combine the 6 tbsp EVOO, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified.
• Once cooked, remove the chicken and let it rest for 5–10 minutes before slicing it against the grain into bite-sized cubes or strips. Allow the roasted sweet potatoes to cool slightly (about 10 minutes).
• In a large mixing bowl, combine the mixed greens, sliced red onion, and the slightly cooled roasted sweet potatoes. Drizzle about half of the vinaigrette over the vegetables and toss gently to coat.
• Add the sliced chicken, toasted pecans, and crumbled goat cheese (if using). Add more dressing as needed, toss lightly one final time, and serve immediately.

Nutrition Facts

Calories:500 kcal

Protein:35 g

Fat:28 g

Carbs:30 g

Fiber:6 g

Sugar:8 g

Sodium:450 mg

Recipe Info

Category:Main Course

Cuisine:American

Crikey, That Autumn Warmer You Need

Anyone else feeling that chilly nip in the air lately? Honestly, as soon as the leaves start dropping, my body demands comfort food.

But finding something truly satisfying that doesn't leave you needing a nap afterwards? That’s the real challenge. That’s exactly why we need to talk about my ultimate autumn fix: the magnificent Chicken and Sweet Potato Salad .

This isn't one of those watery, sad green salads, promise. This is a full-on, proper feed. We’re combining hearty, smoky flavours with a bright, punchy dressing to create the ultimate Sweet Potato Chicken Salad .

It’s the kind of dish that makes everyone ask for the Sweet Potato Salad Recipe .

Getting Cosy with Roasted Flavours

I call this the Autumn Warmer because it genuinely satisfies without being heavy. We take simple ingredients and use the oven to make them sing.

The star is the beautifully caramelised Roasted chicken and sweet potato salad . We’re talking about tender, smoky chicken combined with those naturally sweet spuds.

The whole thing only takes about an hour from prep to plate. And honestly, most of that time is hands-off roasting, so you can just crack on with other things.

I figured this recipe out after a disaster where I overcrowded my tray; trust me, lesson learned! This process makes four generous main-course servings, easily enough to keep you going.

Why This Isn't Your Mum's Side Salad

The main benefit here is how much goodness is packed into every bite. This is a genuinely Healthy Chicken Salad , full of fibre and lean protein.

It manages to feel indulgent while delivering great nutrition. The sweet potatoes are little vitamin powerhouses!

But let's be real, we are here for the crunch and the taste. The whole salad is elevated by that amazing drizzle of homemade dressing.

You absolutely have to try the Maple dijon vinaigrette recipe that pulls all the sweet and savoury notes together. It truly changes the game.

The creamy crumble of the goat cheese and pecans against the warm chicken sweet potato salad is a textural masterpiece.

This isn’t just a side dish; it’s a show-stopping main. It’s the ultimate Fall harvest sweet potato chicken salad —perfect for a Sunday lunch or even meal prep.

Ready to roll up our sleeves and get these ingredients chopped?

What You Need: The Kit and Caboodle

Crikey, let’s talk kit and caboodle. I know, scrolling past ingredient lists is tempting. But honestly, for this proper Chicken and Sweet Potato Salad , quality ingredients make all the difference.

This recipe is surprisingly straightforward. It’s the perfect, wholesome Healthy Chicken Salad .

Getting the Goods: Your Shopping List

We start with the heroes. You need about 1.5 lbs (700g) of sweet potatoes. Peel them and cut them into even 1-inch (2.

5 cm) cubes. This helps them caramelise nicely. That perfect roast is crucial for any great Sweet Potatoes Salad .

For the protein, grab two large chicken breasts. Ensure they are trimmed. The chicken needs a good rub down with oil and seasonings.

If you struggle with dry chicken, invest in a meat thermometer. Cook that bird to exactly 165° F ( 74° C) .

Seriously, don't skip that step! This results in a truly tender Sweet Potato Chicken Salad .

Don't forget the glorious extras. We need 1/2 cup (60g) of pecans. Toasting these is non-negotiable for flavour. Also, grab 2 oz (55g) of soft, crumbly goat cheese.

That little tang makes the finished Chicken salad with goat cheese and pecans absolutely epic.

Spice Talk and the Maple Magic

The flavour punch comes from smoked paprika. Use about 1.5 tsp of it for seasoning the chicken and potatoes.

It gives everything that autumn warmth. It’s what transforms this into a proper Fall harvest sweet potato chicken salad .

The dressing is vital. This Maple dijon vinaigrette recipe is dead simple. Combine 3 tbsp (45 ml) apple cider vinegar with 1 tbsp (15 ml) pure maple syrup.

I once used cheap table syrup instead. Big mistake. It tasted like sorrow, not sunshine. Always use proper maple syrup.

A pinch of salt and pepper finishes it off. Shake it up well.

Tools of the Trade

You don’t need a fancy kitchen to pull this off. The most essential item is a large, rimmed baking sheet.

If you only have small ones, use two! You must spread those sweet potatoes thinly. Overcrowding equals steaming, not roasting.

Soggy potatoes are a tragedy.

Lastly, grab a sturdy knife for chopping. And, as I said, that meat thermometer stops you from serving up shoe leather.

The goal is a perfect Warm chicken sweet potato salad every time. That’s why this Sweet Potato Salad Recipe works so well.

It’s quick, easy, and always delicious.

Mastering the Roasted Chicken and Sweet Potato Salad

Oh my gosh, I used to think a salad was just some sad lettuce and a drizzle of balsamic. Honestly, this Healthy Chicken Salad changed my mind completely.

We’re not making rabbit food here, mate. We’re building a proper meal! This specific Sweet Potato Chicken Salad is all about those beautiful, caramelized notes and that smoky paprika kick.

It’s perfect for a Fall harvest sweet potato chicken salad .

The real magic happens in the oven. Getting the roasting technique right is the secret to this glorious Sweet Potato Salad Recipe .

Prep for Success: A Little Chopping Goes a Long Way

You know that term, mise en place? It just means having everything ready. Trust me, spending ten minutes on prep saves you twenty minutes of chaos later.

First things first: the sweet potatoes. They are tough! Use a sturdy, sharp knife and cut those babies into even 1-inch cubes.

This is essential. If the cubes are wonky, some will burn while others stay raw. Safety first, right? Keep your fingers clear of the blade.

Next, get your tray ready. Line a baking sheet with parchment paper. This is a non-negotiable tip! It stops the potatoes from sticking and makes clean-up so easy.

Think of the baking sheet as prime real estate. We need to keep the chicken and potatoes apart initially—they need space to breathe and roast properly, not steam each other.

Roasting Perfection for a Warm Chicken Sweet Potato Salad

This part is simple, but timing is everything. Preheat your oven straight up to 400° F ( 200° C) . Don't dilly-dally.

Toss the potatoes with oil and spices, then spread them onto one half of the tray. Do the same with the chicken breasts and place them on the other half.

They are ready to roast together!

Slide that tray into the hot oven for 20– 25 minutes . This cooking time works perfectly for both components.

The potatoes are ready when they are fork-tender and have those lovely crispy edges. The chicken must be cooked to an internal temperature of 165° F ( 74° C) .

Use a meat thermometer—it’s the only way to be totally sure. Nothing worse than dry chicken in a stunning Chicken and Sweet Potato Salad !

Pro Tips for the Best Flavour

Once the chicken is done, let it rest on the cutting board for at least 5 minutes. Do not skip this step! Resting keeps those juices locked in, meaning tender, succulent chicken slices.

While that rests, shake up your dressing. This tangy, sweet, and bright Maple dijon vinaigrette recipe is the crowning jewel.

Combine all the dressing ingredients in a jar and shake it like a cocktail mixer until it’s thick and creamy.

The final crucial step for this incredible Chicken salad with goat cheese and pecans is temperature control. Make sure the roasted items are only slightly warm when you mix them with the greens.

If they are piping hot, your beautiful rocket will wilt into a soggy mess instantly. We want texture, not soup! This perfectly balanced assembly gives you the ultimate Roasted chicken and sweet potato salad .

The Secret Sauce: Mastering Your Chicken And Sweet Potato Salad

Right, you’ve nailed the roasting part. That’s the hard bit done! Now we need to talk about longevity and presentation.

Honestly, this isn't just dinner. This Sweet Potato Chicken Salad is a blueprint for brilliant lunch prep, too. It’s far too lush to only eat once, you know?

Making the Sweet Potato Chicken Salad Look Proper!

Plating is everything, even for a simple Sweet Potatoes Salad . I once just chucked it all onto a plate. It looked dreadful, like a pile of autumn debris.

Don’t do that! Try warming your serving plates slightly. It makes the warm chicken sweet potato salad feel even more comforting.

Pile your mixed greens high first. Then, strategically place the golden sweet potato and sliced chicken. You want layers, darling! Make sure you scatter those beautiful, crunchy toasted pecans and the creamy goat cheese on top.

It’s the lovely contrast of the Chicken salad with goat cheese and pecans that makes it sing.

As for drinks? I swear by a crisp, dry white wine. A Sauvignon Blanc is perfect. If you’re skipping the wine, go for a sharp ginger beer.

It really cuts through the richness of the Maple dijon vinaigrette recipe .

Leftovers? Yes, Please! (Storage Hacks)

This is the most critical advice for any Sweet Potato Salad Recipe . If you plan to eat leftovers the next day—and you should, this makes a fantastic healthy chicken salad lunch— do not dress the portion you are saving .

Seriously, nothing ruins a good salad faster than wilted, sad lettuce. Store the vinaigrette separately in a little jam jar.

The undressed roasted chicken and sweet potatoes keep happily in the fridge for up to 3 days . They hold their texture perfectly!

To reheat, I usually just warm the sweet potato and chicken in a quick microwave burst. But honestly, I often eat this Roasted chicken and sweet potato salad cold.

It’s surprisingly good chilled.

Adaptations for Your Fall Harvest Sweet Potato Chicken Salad

Want to mix things up? This recipe is flexible, trust me. I love using this base for a proper, hearty vegetarian meal sometimes.

For a vegetarian version, simply swap out the chicken for chickpeas. Toss one can of drained chickpeas in the same smoked paprika seasoning.

Roast them alongside the sweet potatoes until they are wonderfully crispy. They give you that needed crunch and protein.

And if you’re dairy-free, skip the goat cheese. Instead, try adding some sliced avocado at the end. It brings a lovely creamy texture without the lactose.

If sweet potatoes aren't around, try using chunks of roasted parsnips or butternut squash in winter. It’s truly a perfect Fall harvest sweet potato chicken salad !

Why This Salad Works (Nutrition Notes)

You get a serious bang for your buck here. Sweet potatoes are absolute superstars. They are packed with Vitamin A, which is brilliant for your immunity and eye health.

And let's not forget the chicken! It’s lean protein that keeps you full for hours. No hunger pangs here!

At around 480 calories a serving, this is a fully balanced, satisfying meal. It proves that eating healthy doesn’t mean eating boring, tasteless rabbit food.

So there you have it. Don’t just follow the steps; make this recipe your own. Enjoy this stunning Chicken and Sweet Potato Salad . It’s genuinely a crowd-pleaser!