Chicken and Grape Salad with Roasted Sweet Potatoes
A delicious, quick and healthy meal made simple by using rotisserie chicken!
Servings 2 servings
Ingredients
- 2 medium sweet potatoes, peeled and cut into wedges
- ¼ 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 ½ tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon poppy seeds
- 1 ½ cups shredded rotisserie chicken
- ¼ 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
- ¼ cup shredded pecorino romano
Instructions
- Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside
- Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)
- Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss
- Sprinkle potatoes with sea salt and freshly ground pepper, toss again
- 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
- Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds
- Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...
- Place greens on a platter, add all salad ingredients, toss with dressing right before serving
- Plate and serve with potatoes