Chicken, Sweet Potato, and Spinach Salad With Peanut Dressing
This salad is great for fall but works as a flavor-packed lunch or dinner year-round. Sweet potatoes add some heartiness to a bed of spinach and apples, and the peanut dressing sets it apart from your usual salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Lunch
Ingredients
Scale
2 large bone-in, skin-on chicken breasts (about 1 1/2 pounds)
Salt and pepper, to taste
1 pound sweet potatoes (about 3-4 sweet potatoes), washed and cut in 1-inch cubes
2 tablespoons olive oil
3 tablespoons natural peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
4 cups baby spinach
1 apple, cored and chopped
Instructions
- Heat the oven to 450°F.
- Season chicken breasts liberally with salt and pepper on all sides, then rub them with ½ tablespoon of olive oil each and place them on a baking sheet.
- Toss the sweet potatoes in a medium bowl with the remaining 1 tablespoon olive oil, salt, and pepper. Add the sweet potatoes to the baking sheet, spreading them out around the chicken.
- Roast everything in the oven for 30-35 minutes, removing the baking sheet halfway to toss the sweet potatoes. The chicken should be cooked through (to 165°F) and the sweet potatoes should be soft.
- Set the baking sheet aside to let the chicken rest for 10 minutes.
- In a small mixing bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, and honey.
- When the chicken is done resting, carefully remove the bones. Slice the chicken and skin into pieces about ½-inch thick.
- In a large bowl, toss the cooked sweet potato with the spinach, chopped apple, and peanut dressing until everything is evenly coated.
- Divide everything among 4 plates, then top each plate with some chicken.
Keywords: chicken, chicken breasts, sweet potatoes, peanut butter, lime juice, soy sauce, sesame oil, honey, spinach, apple, salad, lunch, dinner