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Light Chicken And Sweet Potato Salad

recipe 30 min
Total 540 Kcal 37 g protein 64 g carbs 17 g fat

Ingredients for serving

  • 100 g Chicken breast, low fat 1 x fillet (100g)
  • 100 g Sweet potato, raw 1 x small, large, medium (100g)
  • 30 g Baby Spinach 1 x cup (30g)
  • 67 g Kale, scotch, raw 1 x cup, chopped (67g)
  • 14.2 g Nuts, pecans, dry roasted, .. 0.5 x oz (28.35g)
  • 1 g Oil, olive, salad or cooking
  • 5 g Vinegar, cider 1 x tsp (5g)
  • 7.2 g chopped Garlic 1 x tbsp (7.15g)
  • 5 g Dijon Mustard 1 x tsp (5g)
  • 0.4 g Salt, table 1 x dash (0.4g)
  • 2.3 g Spices, pepper, black 1 x tsp, ground (2.3g)

Instructions

  • Preheat oven to 425 degree Fahrenheit.
  • Cut the sweet potato in ¼ inch half moon shape and toss with 1 teaspoon olive oil.
  • Place the sweet potato slices on a greased baking tray and bake for 15 minutes.
  • Meanwhile season the chicken breast with salt and pepper.
  • After 15 minutes remove the baking tray from the oven and flip the sweet potato slices, make room for chicken breast and bake again for 15 minutes.
  • After 15 minutes remove the tray from the oven and let it stand for 5 minutes. Then cut the chicken breast in thin strips.
  • Prepare the salad dressing by whisking together mustard, vinegar, garlic, salt and pepper in a small bowl.
  • To assemble the salad – take a big bowl add roughly chopped kale and spinach, roasted sweet potato and chicken strips. Pour the salad dressing and toss well.
  • Top with pecan nuts and serve immediately.

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