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.



 

    Serves: 3 servings    Total Time:  40 minutes Prep Time: 10 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: ⅓ of recipe serving Calories: 650 Calories Fat: 22g Saturated Fat: 6.8g Carbohydrates: Net Carb: 60g Dietary Fiber: 7g Protein: 54.4g Sodium: 1394