ROASTED SWEET POTATO AND CHICKEN SALAD
Wedges of sweet potatoes combine with chicken and more to deliver a recipe with a wide variety of flavors in our Roasted Sweet Potato and Chicken Salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until tender, turning after 15 min.
- Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
- Sprinkle with pumpkin seeds.
Nutrition Facts : Calories 550, Fat 36 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 740 mg, Carbohydrate 37 g, Fiber 10 g, Sugar 12 g, Protein 23 g
SWEET POTATO AND CHICKEN SALAD
Make and share this Sweet Potato and Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely.
- While sweet potatoes are cooling, mix all other ingredients togther in a large bowl.
- Gently fold in the cooled sweet potatoes.
- Chill until ready to serve.
- Serve on romaine lettuce leaves.
Nutrition Facts : Calories 245.5, Fat 5.8, SaturatedFat 1.6, Cholesterol 58.8, Sodium 251.4, Carbohydrate 25.8, Fiber 4.1, Sugar 11.8, Protein 23
CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
- Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.
SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
- Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, cilantro, and remaining dressing and toss to combine.
- Top with dried cranberries, if using.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams
CURRIED CHICKEN AND SWEET POTATO SALAD
Make and share this Curried Chicken and Sweet Potato Salad recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Put the first 4 ingredients into a plastic bag.
- Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
- Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
- Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
- Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
- While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
- Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
- Garnish with the reserved cilantro and serve immediately or refrigerate until required.
Nutrition Facts : Calories 963.7, Fat 32, SaturatedFat 8.3, Cholesterol 102.8, Sodium 1673.5, Carbohydrate 127.1, Fiber 17.9, Sugar 41, Protein 46.9
SWEET POTATO & CHICKPEA SALAD
Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. -Brenda Gleason, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD
Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
- Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
- Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
- Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.
Nutrition Facts : Calories 477 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
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