Chicken Sweet Potato Salad Recipes

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
• Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
• Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
• Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.

CHICKEN POTATO SALAD

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

SWEET POTATO AND CHICKEN SALAD

Steps:

• Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely.
• While sweet potatoes are cooling, mix all other ingredients togther in a large bowl.
• Gently fold in the cooled sweet potatoes.
• Chill until ready to serve.
• Serve on romaine lettuce leaves.

CHICKEN MILANESE WITH SWEET POTATO SALAD

Steps:

• Preheat the oven to 425˚ F. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes.
• Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside.
• Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterfly the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it flat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated.
• Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes.
• Divide the chicken and sweet potato salad among plates. Serve with honey mustard.

ROASTED SWEET POTATO AND CHICKEN SALAD

Steps:

• Heat oven to 400ºF.
• Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until tender, turning after 15 min.
• Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
• Sprinkle with pumpkin seeds.

CHICKEN SWEET POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

KALE SALAD WITH CHICKEN AND SWEET POTATO

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Arrange chicken on other half. Bake until potatoes are tender and chicken is cooked through, 20 minutes. Let cool to room temperature; chop chicken into pieces.
• In a large bowl, whisk together vinegar, mustard, and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken, and kale with dressing and sprinkle with almonds. Serve immediately.

CURRIED CHICKEN AND SWEET POTATO SALAD

Steps:

• Put the first 4 ingredients into a plastic bag.
• Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
• Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
• Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
• Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
• While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
• Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
• Garnish with the reserved cilantro and serve immediately or refrigerate until required.

CHICKEN SALAD SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Spread chicken salad evenly across sweet potato toast.
• Garnish with green onion.
• Enjoy!