This salad is a complete, balanced meal. Starchy vegetable (sweet potatoes), non-starchy vegetables (greens), protein, and even some fruit. You can meal prep by making this ahead of time: keep the protein and potatoes separate from the greens in your refrigerator, and do not dress the salad until you are ready to eat it.
Ingredients
Oil
- 1 Tablespoon avocado, canola, sesame, peanut or light olive oil
Seasoning
- 1 teaspoon Italian seasoning or your favorite seasoning blend
Garlic_powder
- ½ teaspoon
Protein
- 1 lb boneless, skinless chicken breast or firm tofu
Sweet_potato
- 2 large
Oil
- 1 Tablespoon avocado, canola, sesame, peanut or light olive oil
Salt
- 1 teaspoon
Greens
- 6 cups (Romaine lettuce, spinach etc.)
Feta
- ½ cup feta cheese, crumbled
Dried_fruit
- ¼ cup cherries, raisins, cranberries
Honey
- 3 Tablespoons
Water
- 2 Tablespoons
Mustard
- 1 Tablespoon (such as dijon)
Instructions
Step 1
Preheat the oven to 400°F. Line a baking tray with parchment paper.
Step 2
Marinate the chicken: Put the oil, seasoning, and garlic powder into a bowl, add the chicken or tofu, cover and allow to sit at room temperature for 10 minutes.
Step 3
Chop the sweet potato into 1 inch cubes and add to the sheet pan. Drizzle with oil and toss to coat and sprinkle with salt.
Step 4
Add the marinated chicken to the tray and roast for 30 min or until the chicken is cooked through and the potatoes are tender.
Step 5
While the chicken and potato cook, prepare the salad base by adding the lettuce, feta, and dried fruit into a bowl and tossing until combined.
Step 6
Prepare the dressing: Add the honey, water, and mustard into a jar or container with a lid and shake until combined.
Step 7
Once the chicken is cooked and cooled, chop into pieces. Add the chicken and the potatoes to the salad. Top with the dressing and toss until combined.
Notes
To reduce the sodium in this salad, omit the feta and the salt on the sweet potatoes.