Chicken, Apple, and Sweet Potato Salad
Prep Time 15 mins
Cook Time 37 mins
Total Time 2 hrs 52 mins
Servings 6 servings
Calories 176 kcal
Ingredients:
6 Tbsp. balsamic vinegar
1 Tbsp. stoneground mustard
1 Tbsp. raw honey
6½ tsp. olive oil, divided use
8 oz. raw chicken breast, boneless, skinless, sliced
1 medium sweet potato, peeled, sliced
1 medium apple, peeled, cored, sliced
½ tsp. ground cinnamon
Nonstick cooking spray
1 head green leaf lettuce, torn or chopped
2 Tbsp. crumbled feta cheese
2 Tbsp. raw pecan pieces, toasted
Instructions:
Preheat oven to 425° F.
Whisk vinegar, mustard, and honey in a bowl. Slowly add 6 tsp. oil while whisking.
Place ⅓ of the mixture in a resealable bag with chicken. Marinate in the fridge for at least 2 hours. Reserve the rest for dressing.
Toss sweet potato, apple, cinnamon, and ½ tsp. oil in a bowl. Spread on a sprayed baking sheet. Bake for 10 minutes, flip, and bake another 10–15 minutes until tender. Let cool.
Remove chicken from marinade and discard marinade. Bake chicken on a sprayed baking sheet for 8–12 minutes until cooked through. Let cool.
Combine lettuce, sweet potato mixture, chicken, cheese, and pecans in a bowl.
Bake for 3½–4 hours, basting every 20 minutes with broth and pan juices. Remove foil after 2½ hours. Cook until the thigh's internal temperature reaches 180°F.
Drizzle with reserved dressing, toss gently, and divide among six plates.
