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.

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