I’ve got a super healthy recipe for you today! Chicken and Sweet Potato Salad is jam packed full of superfoods, but it’s so tasty you don’t even feel like you’re eating healthy.
Those are the best healthy dishes, right?!
And hey, if my husband ate and LOVED this (and didn’t complain that it wasn’t a chicken wing lol) you know it has to be spectacular 😉
Sweet potatoes are certainly not a traditional salad topping, but my goodness they make this salad over the top amazing!
Of course, mix up the toppings to your liking.
Add cheese if you want, and if you’re not a fan of black beans just leave them off.
Make it perfectly perfect for you 🙂
How to Make Chicken and Sweet Potato Salad
Put a pound of chicken breasts and a diced sweet potato on a baking sheet.
Coat both the chicken and sweet potatoes with olive oil, kosher salt, and pepper.
Then bake in a 400 degree oven for 30 minutes.
Let the chicken and sweet potatoes come to room temp before adding them to the salad.
You could even do this ahead of time and store in the fridge until ready to make the salads.
While the chicken and sweet potatoes were cooling off a bit, I made the dressing.
Using nonfat plain Greek yogurt makes this dressing very healthy.
Put two containers of yogurt, an avocado, lime juice, cilantro, kosher salt, and pepper in a blender or food processor.
Blend until smooth and just set aside until ready to use.
And once the chicken has cooled, dice it up for the salad.
I used romaine lettuce, but any lettuce you like will be perfect.
Top the lettuce with corn, black beans, tomatoes, and of course the chicken and sweet potatoes.
Chicken and Sweet Potato Salad has so many gorgeous colors!
And add the avocado cilantro dressing before digging in.
This salad is great for meal prepping.
The lime in the dressing keeps it fresh for a few days.
If you like Chicken and Sweet Potato Salad, you might also like…
Chicken and Sweet Potato Salad
Chicken and Sweet Potato Salad also has black beans, corn, avocado with a yogurt based dressing…a superfood salad with lots of nutrition
- 1 pound chicken breast
- 1 sweet potato
- olive oil, kosher salt, pepper
- 2 5 oz. containers nonfat plain Greek yogurt
- 2 Tbsps lime juice
- 1 avocado
- 1 bunch cilantro
- 5 to 6 cups chopped lettuce of choice (I used romaine)
- 1 12 oz. can corn drained
- 1 12 oz. can black beans drained and rinsed
- 1 pint grape tomatoes sliced in half
Put the chicken on one side of a baking sheet. Dice the sweet potato into inch size pieces and put them on the other side of the baking sheet. Coat the chicken and sweet potatoes with olive oil and season both with kosher salt and pepper. Bake in a 400 degree oven for 30 minutes.
Let the chicken and sweet potatoes come to room temperature and then dice the chicken.
To make the salad dressing, put the greek yogurt, lime juice, avocado, cilantro, kosher salt, and pepper in a food processor or blender. Blend until evenly combined.
Assemble the salads by dividing the lettuce evenly between 4 plates or containers (if meal prepping). Add some corn, black beans, tomatoes, chicken and sweet potatoes to each. Serve with the yogurt avocado dressing.