Herbed Chicken and Sweet Potato Salad (Edit recipe)

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This is the salad that does it all. Lots of protein, fiber, and complex carbohydrates. The perfect easy meal to eat when you want to nourish your body with something fresh, without skimping on flavor. I bake the chicken and sweet potato together on a sheet pan for ease, which helps this meal come together with less work!

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PREP TIME

15 minutes

COOK TIME

35 minutes to 45 minutes

INGREDIENTS

11

Serves: 2

Ingredients

8 oz Chicken Breasts, Boneless Skinless
2 cups Japanese White Sweet Potato
1 Tbsp Extra Virgin Olive Oil
2 tsp Little Palates Herb Garden Seasoning - Primal Palate
1/2 tsp Himalayan Pink Salt
4 cups Baby Gem Lettuce, chopped
1 cup Black Olives
1/4 Radish, sliced
1 cup Cucumber, chopped
1 Avocado, chopped
1/4 cup Red Onion, thinly sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375 degrees F.
Line a sheet pan with parchment paper for easy clean up.
Peel and chop your sweet potato, and place it on one side of the sheet pan.
Place your chicken breast on the other side of the sheet pan.
Drizzle the chicken and sweet potato with olive oil, and season with the LIttle Palates Herb Garden Seasoning and Salt.
Lightly rub the seasoning onto the chicken and sweet potato so it's evenly coated.
Place the chicken and sweet potato into the oven to bake for 35-45 minutes, stirring the sweet potato after 20 minutes.
The chicken will be finished cooking when it reaches 165 F internally.
Allow the chicken to rest on the sheet pan once it comes out of the oven while you prepare the salad.
In a large bowl, combine the lettuce, olives, radish, cucumber, avocado, and red onion.
Once the chicken has rested, and cooled, cut the chicken into bite size peaces, and add it to the salad bowl along with the sweet potato. Toss to evenly combine.
I like to use a light garlic vinaigrette for this salad. You can use a Greek or Italian-style dressing, or simply dress it with olive oil and balsamic vinegar.
Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	25 g
Carbohydrates:	11 g
Protein:	28 g
Cholesterol:	85 g
Sodium:	472 mg
Fiber:	7 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.