fbpx Print

Chicken, Sweet Potato, and Spinach Salad With Peanut Dressing

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.



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


  1. Heat the oven to 450°F.
  2. 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. 
  3. 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.
  4. 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.
  5. Set the baking sheet aside to let the chicken rest for 10 minutes.
  6. In a small mixing bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, and honey.
  7. When the chicken is done resting, carefully remove the bones. Slice the chicken and skin into pieces about ½-inch thick.
  8. In a large bowl, toss the cooked sweet potato with the spinach, chopped apple, and peanut dressing until everything is evenly coated.
  9. 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