Description
A hearty and flavorful salad with smoky chipotle chicken, roasted sweet potatoes, and a tangy honey mustard dressing. Perfect for a satisfying lunch or light dinner.
Ingredients
Scale
- For the Chipotle Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the Salad:
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- For the Honey Mustard Dressing:
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned. Set aside to cool.
- Season the chicken breasts with olive oil, chipotle powder, smoked paprika, garlic powder, salt, and pepper.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- Prepare the dressing: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and olive oil. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, and roasted sweet potatoes. Top with sliced chipotle chicken and crumbled feta cheese if using.
- Drizzle with honey mustard dressing and serve immediately.
Notes
For a dairy-free option, omit the feta cheese. The dressing can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 485
- Sugar: 14g
- Fat: 26g
- Carbohydrates: 34g
- Protein: 28g