Maple-Glazed Chicken And Sweet Potato Skewers With Spinach Salad

• 1 lb sweet potatoes, cut into 1 inch pieces
• 1 1/2 lbs boneless chicken thighs, cut into 1 inch pieces
• 12 None purple or French shallots, halved
• 2 tbsp maple syrup
• 1 tbsp cider vinegar
• 2 tsp Dijon mustard
• 7 oz yellow grape tomatoes, halved
• 4.25 oz pecan halves, toasted
• 2 2/3 cups baby spinach leaves
• 1/2 None small red onion, sliced thinly

1. Preheat grill. Boil, steam or microwave sweet potato until just tender; drain. Thread sweet potato, chicken and shallot, alternating, onto skewers.
2. To make glaze, combine 1 tbsp maple syrup, 1/2 tbsp vinegar, and 1 tsp mustard in a small bowl.
3. Cook skewers on preheated grill, covered with foil, for 10 minutes. Uncover and brush skewers all over with glaze. Turn and cook, brushing occasionally with glaze, for about 5 minutes or until chicken is cooked through.
4. Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple syrup, 1/2 tbsp vinegar, and 1 tsp mustard in a large bowl and season to taste. Add tomatoes, pecans, spinach leaves and onion and toss salad gently to combine.
5. Serve skewers with spinach pecan salad.

sweet potatoes, chicken thighs, purple, maple syrup, vinegar, mustard, yellow grape tomatoes, pecan halves, baby spinach, red onion

Taken from recipes-plus.com/api/v2.0/recipes/21034 (may not work)