Don’t feel guilty. Everyone has ordered a salad with a side of fries, especially if sweet potato fries are on the menu – they just seem healthier, don’t they? And, honestly, the combo meal is not all bad. There is, however, room for improvement, and your taste buds will vouch for that. Instead of pushing the fried potatoes to another plate, roast and toss them into your salad. Roasting enhances their sweetness and adds a welcoming warmth to this cool, spring-inspired salad.
Makes 6-8 servings
2 lbs. boneless, skinless chicken breast, chopped
2 large sweet potatoes
2-3 Tbsp. extra-virgin olive oil
5 oz. baby kale
5 oz. arugula
6 oz. fresh blueberries
4 oz. goat cheese
1/4 cup slivered almonds
2 green onions, diced
1/4 cup red pepper dressing, plus 1-2 Tbsp.
- Preheat oven to 450 degrees F and line a baking sheet with aluminum foil.
- Remove skin of sweet potatoes and dice into chunks. Evenly spread potatoes on foil-lined baking sheet and drizzle with olive oil. Bake 45-50 minutes, flipping half way through cook time.
- While potatoes bake, add chopped chicken breast to heated skillet. Top with 1/4 cup dressing and heat chicken until cooked through.
- In a large bowl, add kale and arugula. Toss to combine.
- Top greens with chicken, sweet potatoes and remaining ingredients.
- Drizzle a tablespoon or two of dressing on top, if desired.