Meal Prep Roasted Sweet Potato Chicken Salad
A colorful and nutritious salad perfect for meal prep, combining roasted sweet potatoes, juicy chicken, and a tangy maple vinaigrette.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large mixing bowl
- 1 grill pan
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 lb boneless chicken breasts
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 red bell pepper sliced
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
Instructions
Preparation
- Preheat the oven to 400°F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them on a lined baking sheet and roast for 25-30 minutes until tender.
- Season the chicken breasts with the remaining salt and pepper. Heat a grill pan over medium-high heat. Add 1 tablespoon of olive oil and grill the chicken for 6-7 minutes on each side or until fully cooked. Let rest before slicing.
- While the chicken rests, prepare the mixed greens, cherry tomatoes, and bell pepper by washing and slicing as necessary.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar until well combined.
- In a large mixing bowl, combine the mixed greens, roasted sweet potatoes, sliced chicken, cherry tomatoes, and bell pepper. Drizzle with the maple vinaigrette and toss to coat.
Serving
- Divide the salad among plates and serve immediately for a fresh and flavorful meal.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to three days. Dress only before serving to preserve freshness.
Notes
Pro Tips: For extra flavor, try adding a sprinkle of cumin to the sweet potatoes before roasting.
Ingredient Substitutions: Substitute sweet potatoes with butternut squash if preferred.
How to Serve: Serve with a side of crusty bread for a complete meal.
Storage & Freshness: Keep salad components separate and combine before serving to maintain crispness.
Make-Ahead Tips: Prepare the salad up to a day in advance without the dressing for best results.
Ingredient Substitutions: Substitute sweet potatoes with butternut squash if preferred.
How to Serve: Serve with a side of crusty bread for a complete meal.
Storage & Freshness: Keep salad components separate and combine before serving to maintain crispness.
Make-Ahead Tips: Prepare the salad up to a day in advance without the dressing for best results.