It’s almost fall, which makes for a tricky transition when it comes to seasonal eating. Fall produce is just starting to make an appearance on the grocery shelves but the weather still might feel a bit like summer. This meal is the best of both worlds: Chicken and Grape Salad with Roasted Sweet Potato Wedges. Light, tasty, warm and comforting, and with a simple change of the fruit this meal works any time of year!
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Two plates of Chicken and Grape Salad with Roasted Sweet Potatoes on white wood backdrop

Chicken and Grape Salad with Roasted Sweet Potatoes:

Baby greens, chopped dates, shredded rotisserie chicken (or leftover roasted chicken), grapes, walnuts, Pecorino Romano and pomegranate seeds all drizzled in a homemade lemon poppyseed vinaigrette! Depending on the time of year you can sub out the pom seeds for raspberries, blueberries, strawberries, blackberries etc…whatever is in season.

Chicken and Grape Salad with Roasted Sweet Potatoes on white plates with gold forks

The Sweet Potatoes:

The perfect accompaniment to this salad, these crispy oven baked sweet potatoes sure hit the spot…and the taste buds. Plus they are super easy to make and much healthier than restaurant fries! If you prefer white potatoes, check out my home fries here!

Chicken and Grape Salad with Roasted Sweet Potatoes on plates and platter with a small bowl of salad dressing

The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes

What you need: a rimmed cookie sheet, unbleached parchment paper, and a good knife.

5 from 12 votes
Chicken and Grape Salad with Roasted Sweet Potatoes
Prep Time
5 mins
Cook Time
45 mins

A delicious, quick and healthy meal made simple by using rotisserie chicken!

Course: dinner
Cuisine: American
Keyword: #easy dinner, chicken salad, roasted sweet potatoes, sweet potato wedges
Servings: 2 servings
Author: Linda Spiker
  • 2 medium sweet potatoes, peeled and cut into wedges
  • 1/4 cup extra virgin olive oil, separated
  • Sea salt and freshly ground pepper, to taste
  • 3 cups baby greens
  • zest of 1/2 a lemon
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon poppy seeds
  • 1 1/2 cups shredded rotisserie chicken
  • 1/4 cup grapes, cut in half
  • 6 pitted dates, roughly chopped
  • handful pomegranate seeds, (or raspberries, blueberries, whatever is in season)
  • Handful plain or candied walnuts
  • 1/4 cup shredded pecorino romano
  1. Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside

  2. Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)

  3. Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss

  4. Sprinkle potatoes with sea salt and freshly ground pepper, toss again

  5. Place potatoes in a single layer and pop in the oven, roast for 35-40 minutes or until edges are browned and crispy, turn once halfway through cooking

While potatoes cook, make dressing and prepare salad
  1. Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds

  2. Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...

  3. Place greens on a platter, add all salad ingredients, toss with dressing right before serving

  4. Plate and serve with potatoes



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