Sweet Potato and Chicken Salad Bowl with Lemon Vinaigrette

Name: Sweet Potato and Chicken Salad Bowl with Lemon Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 medium sweet potato, cut into ½-inch cubes; Salt and black pepper to taste; Cooking spray; 1 cup cooked chicken breast, cut into bite-sized cubes; ½ cup chickpeas, rinsed and drained; 1 medium yellow bell pepper, diced; 1 cup fresh tomato, chopped; 2 cups baby kale, roughly chopped; ½ cup crumbled feta cheese; 2 tablespoons extra virgin olive oil; ½ medium lemon Juice of ½ medium lemon; 1 small lemon Zest of 1 small lemon; 1 clove garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 tablespoon fresh oregano, or 1 teaspoon dried oregano

Recipe GLPR71087d25daa18e

Mediterranean

Salad

45 min

610 cal

Servings: 2

Oven

A vibrant, nutrient-packed salad bowl featuring roasted sweet potatoes, tender chicken, crisp vegetables, and creamy feta, all brought together with a bright lemon vinaigrette infused with garlic, oregano, and Dijon mustard. This bowl is perfect for lunch or a light dinner.

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Ingredients

1 medium sweet potato, cut into ½-inch cubes

Salt and black pepper to taste

Cooking spray

1 cup cooked chicken breast, cut into bite-sized cubes

½ cup chickpeas, rinsed and drained

1 medium yellow bell pepper, diced

1 cup fresh tomato, chopped

2 cups baby kale, roughly chopped

½ cup crumbled feta cheese

2 tablespoons extra virgin olive oil

½ medium lemon Juice of ½ medium lemon

1 small lemon Zest of 1 small lemon

1 clove garlic, minced

1 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon fresh oregano, or 1 teaspoon dried oregano

Directions

Preheat your oven to 450°F. Line a baking sheet with aluminum foil and lightly spray it with cooking spray.
In a bowl, toss the cubed sweet potatoes with a pinch of salt and black pepper. Spread them in a single layer on the prepared baking sheet, then lightly spray the potatoes with additional cooking spray.
Roast the sweet potatoes for 15 minutes. Remove the sheet from the oven, stir the potatoes to ensure even cooking, then return to the oven for another 10-15 minutes until they are tender and lightly caramelized at the edges.
Once the sweet potatoes are cooked, remove them from the oven and allow them to cool to room temperature.
While the potatoes cool, prepare the lemon vinaigrette: In a small bowl or mason jar, combine the lemon zest, fresh lemon juice, minced garlic, Dijon mustard, honey, and oregano. Add the olive oil and whisk or shake vigorously until the ingredients are well combined and emulsified. Season with a pinch of salt and pepper to taste.
In a large bowl, combine the baby kale, cooled sweet potatoes, diced yellow bell pepper, chopped tomato, drained chickpeas, and cubed chicken breast.
Pour the lemon vinaigrette over the salad ingredients and toss gently but thoroughly to coat everything evenly.
Divide the salad between two bowls and top each portion with crumbled feta cheese. Serve immediately and enjoy.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight bowl with genuine Charlotte appeal—sweet potatoes and leafy greens are local staples, chickpeas are pantry-stable, and every ingredient shops easily at Harris Teeter or Food Lion with no special stops. Cost per serving lands around $4–$4.50 driven mainly by the chicken breast and feta; well within weeknight budget. The 45-minute time is honest for roasting sweet potato and cooking chicken, though you can trim it to 35 if you cube the potato small or use a quick pan sear. The real strength is reheating: this keeps beautifully in the fridge for lunch the next day, and the vinaigrette actually improves overnight, making it excellent meal prep for two.