Sweet Potato and Chicken Salad recipe - ingredients, nutrition and when to eat it
This salad combines sweet roasted sweet potatoes and mild chicken with crisp vegetables.
This salad combines sweet roasted sweet potatoes and mild chicken with crisp vegetables. It’s a great choice when you want a light but satisfying lunch, or a fresh way to finish the evening meal.
Salads & light · 25 minutes to cook
Nutrition (per 494.5g serving): 531.2 kcal · protein 34.2g · carbohydrate 66.8g · fat 15.1g · sodium 718.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the sweet potato into evenly sized pieces so they cook at the same rate.
Tips: Let the chicken breast rest for about 3 minutes after cooking so less juice escapes when you slice it.
Tips: Add the dressing just before serving to keep the vegetables crisp longer.
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Ingredients (1 serving)
- Sweet potato — 150 g
- Chicken breast — 120 g
- Romaine lettuce — 60 g
- Cherry tomatoes — 60 g
- Cucumber — 50 g
- Plain yogurt — 2 Tbsp
- Mayonnaise — 2 tsp
- Balsamic vinegar — 2 tsp
- Olive oil — 1 tsp
- Salt — 0.2 tsp
- Ground pepper — 0.1 tsp