Crumbed Chicken Roast Sweet Potato Salad
Savor the perfect balance of crispy and fresh with this Crumbed Chicken Roast Sweet Potato Salad! Tender chicken breasts are coated in a golden Parmesan breadcrumb crust and paired with roasted sweet potato cubes for a hearty, satisfying bite. This vibrant salad features a medley of mixed greens, juicy cherry tomatoes, crunchy cucumber, and zesty red onion, all brought together with a homemade balsamic honey-Dijon dressing. With just 20 minutes of prep and a total cook time of 30 minutes, this recipe is a wholesome, flavor-packed meal that’s easy enough for weeknights but special enough for entertaining. Enjoy this protein-packed, nutrient-rich dish as a complete meal or a stunning crowd-pleaser at your next gathering. Perfect keywords: crumbed chicken, roast sweet potato, mixed greens salad, homemade balsamic dressing, healthy dinner recipe.
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Ingredients
- 2 pieces Chicken breast fillets
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Plain flour
- 2 large Eggs
- 2 medium Sweet potatoes
- 3 tablespoons Olive oil
- 4 cups Mixed greens (lettuce, spinach, arugula)
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 medium Red onion
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Peel the sweet potatoes and cut them into bite-sized cubes. Toss the cubes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them on the prepared baking sheet and roast for 25-30 minutes, flipping halfway, until tender and golden.
Step 3
While the potatoes roast, prepare the crumbed chicken. Start by setting up a breading station: place the flour on one plate, whisk the eggs in a shallow bowl, and combine breadcrumbs and Parmesan cheese on another plate.
Step 4
Pat the chicken breasts dry with a paper towel. Season them with a pinch of salt and pepper on both sides.
Step 5
Dredge each chicken breast in flour, ensuring it’s lightly coated. Dip it into the egg mixture, allowing the excess to drip off, then press it firmly into the breadcrumb mixture until fully coated.
Step 6
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the crumbed chicken breasts for 4-5 minutes per side until they are golden brown and fully cooked (internal temperature of 165°F/74°C). Remove from the heat and let rest for 5 minutes before slicing.
Step 7
Prepare the salad by arranging the mixed greens in a large serving bowl. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Add these to the greens along with the roasted sweet potatoes.
Step 8
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, 1 tablespoon of olive oil, a pinch of salt, and a small grind of pepper to create the dressing.
Step 9
Top the salad with the sliced crumbed chicken and drizzle the dressing over the top. Toss gently to combine or serve the dressing on the side.
Step 10
Serve immediately and enjoy your Crumbed Chicken Roast Sweet Potato Salad!
Nutrition Facts
| Serving size | (1432.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2080.0 |
| Total Fat 79.4g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 670.4mg | 0% |
| Sodium 3879.0mg | 0% |
| Total Carbohydrate 191.8g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 39.3g | |
| Protein 155.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 598.6mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2034.6mg | 0% |
Source of Calories