halfbakedharvest4.6
Chipotle Lime Chicken and Sweet Potato Salad with Jalapeño Vinaigrette
What I love about this salad is the variety of textures and bold flavors. It's crunchy and creamy, sweet and spicy, and all things perfect. If you wanted to really make things fun you could even add a side margarita!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●blender
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. 3. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for ⏱️ 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender. 4. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt. 5. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows).
honey1 tablespooncumin1 teaspoongarlic, minced or grated2 clovesavocados, lightly mashed2lime juice2 tablespoonsmango, diced1feta, crumbled8 ounces
2
1. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.
Nutrition Facts
calories
1001 kcal
fat Content
63 g
serving Size
1 serving
fiber Content
20 g
sugar Content
24 g
sodium Content
988 mg
protein Content
42 g
cholesterol Content
123 mg
carbohydrate Content
57 g
saturated Fat Content
15 g
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