Curried Sweet Potato Salad With Mango Vinaigrette

• 1 Large Sweet Potato, Cut Into 1 Inch Cubes (1 Should Yield About 4 Cups Of Cubes)
• 1 teaspoon Coconut Oil, Melted
• 2 teaspoons Brown Sugar, Packed
• 1/2 Tablespoons Yellow Curry Powder
• Salt To Taste
• 1/4 cups Cashews
• 2 whole Boneless, Skinless Chicken Breasts
• 1/4 cups Sweetened Coconut Flakes
• 8 cups Chopped Or Torn Lettuce Leaves
• 1/4 cups Cilantro, Roughly Chopped
• 2 teaspoons Fresh Mint, Minced
• 2 teaspoons Red Chili Pepper, Minced
• 1/2 cups Mango, Cubed
• 4 Tablespoons KRAFT Mango Chipotle Vinaigrette

1. 1. Preheat your oven to 400 F.
2. 2. In a large bowl, toss together the sweet potato cubes, coconut oil, brown sugar and curry power. Lay them in a single layer on a large baking sheet and sprinkle with salt. Bake for 15-20 minutes until fork tender. In the last 10 minutes of baking, toss the cashews onto the pan so they can toast at the same time.
3. 3. While the potatoes cook, preheat your grill to medium heat and cook the chicken until no longer pink inside, or about 7-9 minutes per side. Set aside to rest.
4. 4. When the potatoes and cashews come out of the oven, place the coconut flakes onto a small baking pan and place them in the oven until light golden brown. It only takes 2 or 3 minutes, and they burn easily, so watch them closely!
5. 5. In a large bowl, toss together the lettuce, cilantro, mint, sliced pepper and mangoes. Then, toss with the sweet potatoes, cashews and toasted coconut.
6. 6. Drizzle in the Mango Chipotle Dressing and toss until everything is well coated.
7. 7. Divide salad between two plates, top each with a chicken breast and devour!

sweet potato, coconut oil, brown sugar, curry, salt, ubc, chicken breasts, ubc, ubc, fresh mint, red chili pepper, mango, mango

Taken from tastykitchen.com/recipes/salads/curried-sweet-potato-salad-with-mango-vinaigrette/ (may not work)