By Michelle Ragland
Preheat the oven to 425°F (220°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 20-25 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, prepare the salad. In a large bowl, combine the mixed salad greens, sliced cucumber, and halved cherry tomatoes.
Slice the cooked chicken breast into strips or bite-sized pieces.
Cut the avocado in half, remove the pit, and slice or dice the flesh.
In a small bowl, whisk together the remaining 1 tbsp olive oil and lemon juice with a pinch of salt and pepper to make the dressing.
Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the salad bowl along with the sliced chicken and avocado.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle the chopped almonds over the top of the salad before serving.
How did this recipe turn out? Let others know!
to rate this recipe
By Michelle Ragland
This Salad Chicken Healthy Quick recipe is ready in 30 minutes and features cooked chicken breast, sweet potatoes (cubed and roasted), mixed salad greens and other delicious ingredients. Contains 490 calories total.
Preheat the oven to 425°F (220°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 20-25 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, prepare the salad. In a large bowl, combine the mixed salad greens, sliced cucumber, and halved cherry tomatoes.
Slice the cooked chicken breast into strips or bite-sized pieces.
Cut the avocado in half, remove the pit, and slice or dice the flesh.
In a small bowl, whisk together the remaining 1 tbsp olive oil and lemon juice with a pinch of salt and pepper to make the dressing.
Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the salad bowl along with the sliced chicken and avocado.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle the chopped almonds over the top of the salad before serving.
Calories per Serving: 490
Your Rating:
