Description
Energizing, healthy and packed full of fiber and protein, this Sweet Potato Harvest Salad is perfect for lunch or dinner. Fall has never tasted so fresh! As with most salads, the list of ingredients can be swapped with what you have on hand. Don’t have romaine lettuce on hand? Try spinach or kale. Leftover rotisserie chicken will help make the meal a quick fix for nights that you’re family is on the run! Even the sweet potato can be changed out for your favorite roasted vegetable and exchanging the pear for an apple would be delicious, too! We’ve paired this Harvest Salad with a Creamy Mustard Vinaigrette. Make it your own by developing your own flavor profiles!
Ingredients
Harvest Salad Ingredients
Creamy Mustard Vinaigrette Ingredients
Remaining Ingredients
Instructions
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Basic Salad Instructions
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Wash and cut lettuce and divide into 4 large bowls or dinner plates.
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To each plate add portions of the cooked sliced chicken, cooked sliced sweet potatoes, pear and other veggies.
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Sprinkle the top of each salad with approximately 1 teaspoon of the roasted pumpkin seeds or other seed or nut of your choice.
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Serve with the Creamy Mustard Vinaigrette.
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Creamy Mustard Vinaigrette Instructions
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Place all of the ingredients in a bowl or blender.
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Whisk well or blend until smooth.
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Chicken Preparation and Skillet Cooking Instructions
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Sprinkle one side of the thawed chicken breasts or tenderloins with onion powder, mineral salt and black pepper.
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Spray a grill pan or skillet with coconut oil pan spray and bring to a high heat.
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Place the chicken, seasoned side down, into the pan to sear for about 2 minutes.
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While it is searing, season the other side and then turn over. Cook another few minutes and then turn down the heat to low and cover the pan. Allow to cook another 10 to 20 minutes,depending on the thickness of your chicken.
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Remove from heat and allow to rest another 10 minutes before slicing.
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Sweet Potato Preparation and Skillet Cooking Instructions
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Slice or dice your sweet potatoes and place in a bowl.
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Spray them with the coconut oil spray and then mix to evenly coat.
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Sprinkle with mineral salt, black pepper, onion powder and paprika. Mix to evenly coat the pieces of sweet potatoes.
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Heat skillet and spray with the coconut oil pan spray or 1 teaspoon of melted coconut oil or butter.
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Toss in the sweet potatoes and stir occasionally until they are cooked through.
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Set aside to cool.
Note
Recipe Notes
"The Harvest Salad with Chicken and Sweet Potatoes" recipe appeared first in the 11th edition of the Trim Healthy Living eZine.
This recipe is featured in the Fresh Start Menu!!
This recipe can easily be doubled for larger families.
