Harvest Chicken & Sweet Potato Salad

  • YieldMakes 8 cups


    For the salad:

    • 2 large sweet potatoes, diced
    • 1 lb skinless boneless chicken breast
    • 1½ c whole cranberries
    • ½ c halved pecans
    • ¼ c packed parsley, roughed chopped
    • 2 T + 1 tsp approved oil, divided
    • 1 tsp garlic powder
    • ½ tsp ginger
    • ½ tsp cinnamon
    • Pinch of red pepper flakes
    • Salt and pepper, to taste

    For the dressing:

    • ¼ c of fresh orange juice (about ½ large orange)
    • 2 tsp tahini
    • ½ tsp cinnamon
    • ¼ tsp ginger
    • Salt, to taste



    Preheat oven to 375 F. Line two baking sheets with parchment paper. Mix diced sweet potatoes with 2 T approved oil and salt and pepper. Place and baking sheets and roast for 30 minutes.


    While the sweet potatoes bake, make the chicken. Mix garlic, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 tsp approved oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.


    Make the dressing. Mix all ingredients in a small bowl.


    Place chicken, cranberries, pecans, parsley, and cooked sweet potatoes in a large bowl. Pour over dressing and mix well.



    Recipe adapted from: eatthegains.com

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