Chicken, Sweet Potato And Cherry Salad

  1. For the Cherry Balsamic Vinaigrette:
  2. In a measuring cup, add tart cherry juice, mustard, garlic, red wine vinegar, stevia and fresh thyme; whisk together until combined. While whisking add olive oil. Makes 1 cup.
  3. For the salad:
  4. Spray a 9 x 13 baking dish with cooking spray, add chicken and sprinkle with salt and pepper. Pour 1/4 cup of the dressing over the chicken and let it marinate in the refrigerator for 1 hour. Reserve the remaining dressing for topping on the salad.
  5. Preheat oven to 375 F.
  6. Line a rimmed baking sheet with aluminium foil and spray foil with cooking spray or you can use parchment paper; set aside.
  7. Add sweet potatoes into a bowl. Drizzle olive oil over potatoes and sprinkle with salt and pepper; mix together. Spread potatoes onto the prepared baking sheet. Place pan in the oven and bake potatoes for 15 minutes. Then flip and cook potatoes another 10-15 minutes, or until fork tender. When you add the potatoes into the oven, add the chicken as well. Bake the chicken for 30-35 minutes or until no longer pink.
  8. Remove the potatoes and the chicken from the oven when each is done. Let chicken cool for a couple of minutes, then cut it into bite size pieces.
  9. Evenly divide between 4 plates the mixed greens, sweet potatoes, chicken, slivered almonds, dried cherries and goat cheese. Serve salads topped with remaining cherry balsamic vinaigrette.

vinaigrette, cherry juice, dijon mustard, garlic, red wine vinegar, ubc, fresh thyme, olive oil, salad, chicken, ubc, ubc, weight sweet potatoes, olive oil, salt, ubc, cherries, ubc

Taken from tastykitchen.com/recipes/salads/chicken-sweet-potato-and-cherry-salad/ (may not work)

Another recipe

Switch theme