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–+ servings
Large wooden bowl of salad with chicken, roasted sweet potatoes, lentils, pecans, dried cranberries, sunflower seeds, and red onions. a bowl of dried cranberries to the side and a jar of vinaigrette.
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Roasted Sweet Potato Chicken Salad

This ultra filling green salad is packed full of quality nutrients on behalf of chicken, lentils, sweet potatoes, nuts and seeds. An amazing zesty dressing ties it all together! No stress is this recipe seems like a lot of work! You can roast the sweet potato and cook the lentils ahead of time to make it an easier meal prep situation. Mix it up with your favorite salad additions!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dishes, Salads
Cuisine: American
Keyword: chicken salad, fall salad recipes, filling salad recipes, gluten free dinner recipes, healthy salad recipes, roasted sweet potato, roasted sweet potato chicken salad, winter salad recipes
Servings: 2 Large Salads
Calories: 1193kcal
Author: Julia Mueller

Ingredients

  • 1 small sweet potato chopped and roasted
  • 2 tsp avocado oil
  • 5 ounces Spring greens chopped
  • 2 to 3 cups rotisserie chicken chopped*
  • 1 cup cooked lentils
  • 1/3 cup pumpkin seeds or sunflower seeds
  • 1/2 cup raw pecans chopped
  • ⅓ cup dried cranberries
  • 1 avocado diced
  • ½ cup feta cheese optional
  • ¼ cup red onion finely chopped or sliced

Orange Maple Balsamic Vinaigrette

  • 1 navel orange zested
  • ⅓ cup avocado oil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp fresh lemon juice
  • 1 small clove garlic
  • 2 tsp pure maple syrup
  • Sea salt to taste

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potato into bite sized chunks and transfer it to a large rimmed baking sheet. Drizzle with avocado oil and sea salt and use your hands to toss so that the sweet potato chunks are coated with oil and salt. Spread into a single layer and roast sweet potatoes on the center rack of the preheated oven for 20-25 minutes, until the sweet potatoes are golden brown and soft on the inside. Remove the sweet potatoes from the oven and allow them to cool to room temperature.
  • Blend the dressing ingredients in a small blender (or mix well in a small bowl). Use right away, or refrigerate until ready to use.
  • Add all of the salad ingredients to a large mixing bowl. Drizzle in your desired amount of salad dressing and toss salad until all of the ingredients for the salad are coated in dressing.
  • Serve in individual large bowls, and enjoy!

Notes

*You can also use 1 cooked chicken breast, using your preferred method - grilled, baked, poached, etc.

Nutrition

Serving: 1Salad | Calories: 1193kcal | Carbohydrates: 89g | Protein: 60g | Fat: 70g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Cholesterol: 219mg | Sodium: 1480mg | Fiber: 21g | Sugar: 37g