Maple Dijon Chicken & Roasted Sweet Potato Salad
A hearty, nutritious salad featuring seasoned chicken, roasted sweet potatoes, and a maple-dijon vinaigrette over a bed of massaged kale this is the perfect autumnal salad!
Ingredients
- 10ozchicken breast280g
- 11ozsweet potatocubed, 300g
- 3.5ozkalestems removed and chopped, 100g
- 0.3smallred onionthinly sliced, 40g
- 0.3cupcrumbled feta40g
- 2tbsppumpkin seeds15g
- 1tbspolive oildivided
- 1tbspmaple syrup
- 2tspDijon mustard
- 1tbspapple cider vinegar
- 0.5tspgarlic powder
- salt and black pepper
Method
- 1Heat oven to 425°F (220°C). Toss with 1 tsp oil, salt, and pepper. Roast for 25–30 minutes, turning halfway.
- 2Season chicken with , salt, and pepper. Heat 1 tsp oil in a skillet; cook chicken for 5–7 minutes per side, until the center reaches 165°F (74°C). Rest, then cut into bite-size pieces.
- 3Whisk , Dijon, vinegar, and the remaining 1 tsp oil.
- 4Massage with half the dressing for 1 minute. Toss with chicken, , and .
- 5Divide between bowls. Add feta, , and the remaining dressing.
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