Serves 2
30 min
Roasted Sweet Potato Salad with Chicken and Mango Chipotle Vinaigrette
Recipe GLPRfcee9f8cafcef4
A vibrant, warm salad featuring roasted sweet potato cubes and toasted cashews served over fresh greens with grilled chicken breast. The salad is tossed with a zesty mango chipotle vinaigrette, fresh cilantro, mint, and topped with coconut flakes. This gluten-free and dairy-free meal is hearty enough to serve as a main course.
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Ingredients
1 large sweet potato, cut into 1-inch cubes
1 teaspoon coconut oil, melted
2 teaspoons brown sugar, packed
½ teaspoon yellow curry powder
Salt, to taste
½ pound boneless, skinless chicken breasts, about 2 large
¼ cup raw cashews
¼ cup sweetened coconut flakes
8 cups fresh lettuce leaves
¼ cup fresh cilantro, roughly chopped
2 teaspoons fresh mint, minced
2 teaspoons red chile pepper, minced
½ cup fresh mango, cubed
4 tablespoons mango chipotle vinaigrette
Directions
Preheat your oven to 400°F. In a large bowl, combine the cubed sweet potato, melted coconut oil, packed brown sugar, and yellow curry powder. Toss until all potato pieces are evenly coated with the mixture.
Spread the seasoned sweet potato cubes in a single layer on a large baking sheet. Season with salt to taste.
Place the baking sheet in the preheated oven and roast for 10 minutes. After 10 minutes, scatter the cashews across the pan and continue roasting for another 10 minutes, or until the sweet potatoes are tender when pierced with a fork.
While the potatoes are roasting, preheat your grill to medium heat. Grill the chicken breasts for 7 to 9 minutes per side, until the internal temperature reaches 165°F and the meat is cooked through with no pink remaining. Transfer the cooked chicken to a plate to rest.
During the last few minutes of roasting, spread the sweetened coconut flakes on a separate small baking pan. Toast in the oven for 2 to 3 minutes until light golden brown, watching closely to prevent burning. Remove and set aside.
In a large serving bowl, combine the fresh lettuce leaves, chopped cilantro, minced mint, minced red chile pepper, and cubed mango. Toss to combine.
Add the roasted sweet potatoes, toasted cashews, and toasted coconut flakes to the lettuce mixture. Drizzle with the mango chipotle vinaigrette and toss until all ingredients are evenly coated.
Divide the salad between two serving plates. Slice the rested chicken breast and place on top of each salad portion. Serve immediately and enjoy.
