Are you ready to elevate your salad game with a delightful twist? Introducing the Sweet Potato, Chicken, and Cheddar Salad—a mouthwatering medley that combines the earthy sweetness of roasted sweet potatoes with tender shredded chicken and sharp cheddar cheese. This vibrant dish is not just a feast for the eyes but also a wholesome option for lunch or dinner that will leave you craving more. With just a few simple steps, you can whip up this hearty salad in under an hour, perfect for impressing guests or satisfying your own hunger pangs. Dive into the recipe and discover how to create this deliciously comforting dish that’s sure to become a family favorite!
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 cups cooked chicken, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup red onion, diced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting. Place cubed sweet potatoes on the prepared baking sheet.
- Drizzle 2 tablespoons of olive oil over the sweet potato cubes. Sprinkle with salt and pepper, then toss to coat evenly. Spread the cubes in a single layer to promote crispy edges.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning once halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While sweet potatoes are roasting, prepare the shredded chicken. If using leftover chicken, shred it into bite-sized pieces. If cooking fresh, season and cook chicken breasts until fully done.
- Finely dice the red onion and set aside. Shred the sharp cheddar cheese and keep refrigerated until ready to use.
- In a small bowl, whisk together remaining olive oil, apple cider vinegar, salt, and pepper to create a light vinaigrette dressing.
- Once sweet potatoes are roasted and slightly cooled, combine them in a large mixing bowl with shredded chicken, diced red onion, and shredded cheddar cheese.
- Drizzle the prepared vinaigrette over the salad and gently toss to combine all ingredients. Taste and adjust seasoning as needed.
- Serve the salad warm or at room temperature. Can be garnished with fresh herbs like chopped parsley or chives if desired.
Tips
- Even Cooking: Cut your sweet potatoes into uniform 1-inch cubes to ensure they roast evenly and achieve that perfect crispy texture.
- Season Generously: Don’t skimp on the salt and pepper when seasoning the sweet potatoes. This will enhance their natural sweetness and flavor.
- Use Leftover Chicken: For a quicker prep time, utilize leftover rotisserie chicken. Just shred it, and you’ll have your protein ready in no time!
- Vinaigrette Variations: Feel free to customize the vinaigrette! Add a teaspoon of honey or Dijon mustard for a touch of sweetness and tang.
- Serve Warm or Cold: This salad is versatile—enjoy it warm right after tossing or let it chill in the fridge for a refreshing cold salad option.
- Garnish for Flair: Consider garnishing with fresh herbs like parsley or chives for an extra pop of color and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
