Roasted Sweet Potato Salad with Chicken
This easy fall green salad is just what you need when you’re in the mood for something more comforting than a cold salad. Warm juicy chicken, buttery tender sweet potatoes, and flavorful roasted red onions on top of a spring greens mix take this salad into comfort food territory. I topped the chicken and sweet potato salad with dried cranberries and shelled pistachios. Pumpkin seeds would also be lovely here. My Honey Apple Cider Vinaigrette is what I used to dress the salad, although any store-bought light vinaigrette or dressing such as honey mustard, Italian, or what you have on hand is fine.
Ingredients in Chicken and Sweet Potato Salad
This chicken and sweet potato recipe is made with common fridge and pantry ingredients. Here’s what you’ll need:
Sweet potatoes Olive oil Kosher salt and pepper Chicken breasts Red onion Paprika Ground ginger Cardamom Lettuce mix such as a spring greens mix Honey Apple cider vinegar Mustard Dried cranberries Shelled pistachios or pumpkin seeds
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken and Sweet Potato Salad
The chicken and sweet potato salad recipe starts off as a sheet pan meal and anytime I can use one pan to make a meal and have planned leftovers, I am very happy. This Sheet Pan Roasted Sweet Potatoes and Chicken recipe was a jumping off point for this harvest salad recipe I’m sharing today. Here’s an overview of the process:
Tips for the Best Fall Salad
Mix and match the veggies. The great thing about sheet pan meals, and this salad starts off as a sheet pan meal, is that they’re really flexible. Store the vinaigrette in an airtight container in the fridge for up to 10 days. When you’re ready to eat, assemble the salad, toss it with the dressing, and enjoy! In this particular sheet pan recipe I used sweet potatoes and red onions, but feel free to get creative with the vegetables you incorporate. Other vegetables that would be great include yellow squash, carrots, bell peppers, zucchini, and broccoli and cauliflower always roast very well. Keep the sweet potatoes at about 1 to 1.5-inch chunks so that they cook through in the same amount of time that the chicken needs, which is only about 15-20 minutes since the pieces are bite-sized and you’re roasting in quite a hot oven. If you have a convection oven, use it. You don’t need to alter or reduce the temperature. If you don’t have a convection oven, no sweat. Roast until everything is done to your liking and cooked through.
More Fall Salad Ideas:
Roasted Sweet Potato Salad — This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Chickpea and Sweet Potato Bowl — A big ole round bowl full of goodness just like Buddha! The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it! Apple, White Cheddar, and Grilled Chicken Salad – All the flavors just POP in this fast, easy, and healthy salad! The Honey-Apple Cider Vinaigrette doubles as marinade + salad dressing to save time! Apple Cranberry Salad with Blue Cheese — All the flavors of fall in one gorgeous, hearty, and healthy salad! The easy, tart-and-sweet dressing is just bursting with flavor! Spinach Apple Salad with Cheddar & Cranberries — The flavors just POP in this fast, easy, and healthy spinach salad! There are so many wonderful textures and flavors in every bite you can’t help but like it! Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing — An EASY salad with smoky roasted chickpeas, vegetables, kale, and topped with homemade chive-infused buttermilk dressing! Kale Caesar Salad with Fried Chickpeas — This isn’t a traditional Caesar salad and that’s what I love about it. I used kale rather than romaine and fried chickpeas instead of croutons.
