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Chicken Salad with Crispy Sweet Potatoes

This delicious complete meal salad is high in protein and fiber!

Course Salad
Cuisine American
Keyword chicken dinner, complete meal salad, main course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Linda Spiker

Ingredients

Salad:

  • 1 large sweet potato, cut into half moons
  • 1-2 Tablespoons olive oil (plus more if not using rotisserie chicken)
  • 2 boneless, skinless chicken breasts, you can use rotisserie or cook your own following my instructions below cubed
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup walnuts or pecans, chopped
  • desired amount of shaved parmesan cheese
  • 5 cups lettuce, I like a combo of chopped romaine and baby greens for this recipe or your favorite greens
  • desired amount of ranch dressing

Instructions

  1. Place oven rack in center position. Preheat oven to 400, degrees F. Cover a cooking sheet with parchment paper for easy clean up

  2. Peel sweet potato, and slice into, 1/4" thick circles, cut the circles in half to make half moon shapes. Toss in olive oil, coating the potatoes. Sprinkle with sea salt and pepper. Place in oven and rost for 40-45 minutes, until done to your liking (I like crispy edges!) While potatoes cook, prepare chicken.

  3. If you are using rotisserie chicken, you can simply slice or dice the chicken. If you are making your own chicken breasts: place a cast iron pan on cooktop at medium high heat for two minutes. While pan heats, sprinkle both sides of chicken breasts with sea salt, pepper, and paprika. When pan has heated for two minutes, add enough olive oil to coat bottom of pan. Add chicken and cook first side for five minutes, until golden brown. Turn chicken over, add one cup of water to pan and place lid on pan. Cook for three minutes. Turn heat off. DO NOT LIFT LID. Leave the chicken in the pan for 15 minutes without lifting lid. This essentially steams your chicken. If you lift the lid, the chicken will not cook. When the 15 minutes are up, remove chicken from pan and allow to cool a little.

  4. While chicken and potatoes do their thing, slice tomatoes and avocado, and shave parmesan.

  5. When ready, remove sweet potatoes from oven and slice the chicken. Place greens, tomatoes and avocado on a platter, dress with desired amount ranch dressing. Toss, add chicken, walnuts and parm, lightly toss. Sprinkle with sea salt and pepper if needed. Serve!