Curried Chicken and Sweet Potato Salad

Elevate your salad game with this Curried Chicken and Sweet Potato Salad, a vibrant fusion of bold flavors and wholesome ingredients! Tender, spice-rubbed chicken breast pairs beautifully with caramelized roasted sweet potatoes, adding a touch of natural sweetness to this hearty dish. The creamy Greek yogurt dressing, infused with zesty lime and sweet honey, brings a tangy balance, while chopped cilantro and crunchy roasted almonds add fresh and nutty notes. Served over a bed of crisp mixed salad greens, this dish is as nutritious as it is satisfying. Perfect for meal prep, lunch, or as a light dinner, this savory-sweet salad is ready in just 35 minutes and effortlessly combines exciting spices with nutritious simplicity.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 2 medium Sweet potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Ground curry powder
• 0.5 cup Greek yogurt
• 2 tablespoons Lime juice
• 1 teaspoon Honey
• 1 clove Garlic clove
• 4 cups Mixed salad greens
• 2 tablespoons Chopped fresh cilantro
• 0.25 cup Chopped roasted almonds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Spread them on a baking sheet in a single layer and roast for 20 minutes, flipping halfway through, until soft and slightly caramelized.

Step 3

While the sweet potatoes are roasting, season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of curry powder on both sides.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 5

In a small bowl, whisk together the Greek yogurt, lime juice, honey, 1 minced garlic clove, and 1 tablespoon of olive oil to make the dressing. Adjust salt and pepper to taste.

Step 6

Assemble the salad by placing the mixed greens in a large serving bowl. Top with the roasted sweet potatoes, sliced chicken, chopped cilantro, and chopped roasted almonds.

Step 7

Drizzle the yogurt dressing over the salad just before serving and toss gently to combine.

Step 8

Serve immediately and enjoy this vibrant and wholesome meal.

Nutrition Facts

Serving size	(1022.9g)

Amount per serving	% Daily Value*
Calories	1511.1

Total Fat 71.2g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 299.7mg	0%
Sodium 2871.7mg	0%
Total Carbohydrate 83.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 23.9g
Protein 129.2g	0%

Vitamin D 17.4IU	0%
Calcium 373.2mg	0%
Iron 9.3mg	0%
Potassium 1755.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 34.7%

Carbs: 22.3%