Sweetpotatoandchickensalad Recipes

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SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY



Sweet Potato And Chickpea Salad Recipe by Tasty image

Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
15 oz chickpeas, 1 can, rinsed and drained
½ cup olive oil
¼ cup lemon juice
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
pepper, to taste
3 oz mixed greens
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberry, for garnish, optional

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion and set aside.
  • Add the chickpeas to the other half of the baking sheet.
  • In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
  • Add the parsley, cilantro, and remaining dressing and toss to combine.
  • Top with dried cranberries, if using.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams

SWEET POTATO AND CHICKEN SALAD



Sweet Potato and Chicken Salad image

Make and share this Sweet Potato and Chicken Salad recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups peeled and diced sweet potatoes
2 cups cooked chicken breasts, diced
1/2 cup sliced scallion
2 celery ribs, diced
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
3/4 cup low-fat mayonnaise, amount to desired moistness
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried tarragon
romaine lettuce leaf

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.

Nutrition Facts : Calories 245.5, Fat 5.8, SaturatedFat 1.6, Cholesterol 58.8, Sodium 251.4, Carbohydrate 25.8, Fiber 4.1, Sugar 11.8, Protein 23

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS



Curried Sweet Potato Chicken Salad with Cashews image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 small red onion, thinly sliced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
Finely grated zest and juice of 1 lime
3 tablespoons mango chutney
4 cups baby kale blend
1/2 head Bibb lettuce, torn
2 cups shredded rotisserie chicken (about 12 ounces)
1 cup fresh mint and/or cilantro
1/3 cup salted roasted cashews, chopped

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.

SWEET POTATO ENCHILADAS



Sweet Potato Enchiladas image

A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like.

Provided by SOLLAMI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 12

5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ cup vegetable oil for frying
12 (7 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
  • Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
  • Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
  • Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
  • Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
  • Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 75.6 g, Cholesterol 74.3 mg, Fat 30.1 g, Fiber 10.9 g, Protein 20 g, SaturatedFat 16.2 g, Sodium 832.5 mg, Sugar 15.1 g

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY



One-pan Roasted Chicken And Sweet Potatoes Recipe by Tasty image

Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 11

1 small sweet potato, diced
1 lemon, sliced, seeds removed
1 cup green beans, trimmed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 clove garlic, minced
½ teaspoon salt, plus more to season
¼ teaspoon ground black pepper, plus more to season
1 boneless, skinless chicken breast
¼ teaspoon paprika

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
  • Season the chicken breast with salt, pepper, and paprika.
  • Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
  • Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams

ONE-PAN BAKED CHICKEN & SWEET POTATOES



One-Pan Baked Chicken & Sweet Potatoes image

Avoid washing too many dishes with this One-Pan Baked Chicken & Sweet Potatoes! Our baked chicken and sweet potatoes feature brown sugar and fresh thyme.

Provided by My Food and Family

Categories     Herbs

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. brown sugar
1 Tbsp. chopped fresh thyme
1-1/2 lb. sweet potatoes (about 3), cut into 3/4-inch-thick wedges
2 lb. assorted chicken pieces (breasts, thighs, drumsticks and wings))

Steps:

  • Heat oven to 375ºF.
  • Mix dressing, sugar and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
  • Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
  • Bake 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.

Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 45 g, Fiber 5 g, Sugar 17 g, Protein 32 g

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