Are you ready to take your taste buds on an incredible culinary journey? This Harvest Chicken Sweet Potato Salad is not just another recipe – it's a symphony of flavors that combines the hearty richness of roasted sweet potatoes, tender chicken, and a tantalizing blend of cranberries and pecans. Imagine a dish that's not only incredibly delicious but also packed with nutrition and can be prepared in just 40 minutes! Whether you're looking for a quick weeknight dinner or an impressive side dish that will wow your guests, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 medium sweet potatoes, roasted and diced
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup red onion, diced
- 1/4 cup balsamic vinaigrette
Instructions
- Begin by preheating your oven to 400°F (200°C). While the oven is heating, wash and peel the sweet potatoes. Cut them into 1-inch cubes to ensure even cooking.
- Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the sweet potatoes to coat them evenly. Spread them out in a single layer for even roasting.
- Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the other ingredients. In a large mixing bowl, combine the shredded cooked chicken, dried cranberries, chopped pecans, and diced red onion.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly for a few minutes. Then, add the warm sweet potatoes to the mixing bowl with the other ingredients.
- Drizzle the balsamic vinaigrette over the salad mixture. Gently toss all the ingredients together until they are well combined and coated with the dressing.
- Season the salad with additional salt and pepper to taste, if desired. You can also add fresh herbs like parsley or thyme for extra flavor.
- Serve the Harvest Chicken Sweet Potato Salad warm or at room temperature. This dish can be enjoyed on its own or as a side salad with your favorite protein.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy your delicious and nutritious salad!
Tips
- Choose the right sweet potatoes: Look for firm, smooth sweet potatoes without bruises for the best roasting results.
- Maximize flavor: Roast your sweet potatoes at a high temperature (400°F) to achieve those delicious caramelized edges.
- Chicken preparation: Use leftover rotisserie chicken or quickly grill fresh chicken breasts for the most tender meat.
- Toasting tip: Lightly toast your pecans in a dry skillet before adding them to enhance their nutty flavor.
- Dressing hack: For a more intense flavor, let the balsamic vinaigrette sit with the salad for 10-15 minutes before serving to allow the ingredients to marinate.
- Make it ahead: This salad tastes even better the next day, so don't hesitate to prepare it in advance for meal prep.
- Customize your salad: Feel free to add fresh herbs like parsley or thyme for an extra layer of freshness.
Nutrition Facts
Calories: 294kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: 30mg
