This Harvest Chicken & Sweet Potato Salad makes for a perfect healthy fall meal. Make it for a holiday party or meal prep to have it all week long. It is gluten free, dairy free, paleo, and Whole30 approved.
I think I have said this a few times, but I think fall is officially here in Austin. The times before mother nature just tricked us. It was gorgeous out for a few days, but then the temperatures rose again. I think cooler weather is here to stay now. It has been pretty crappy the last few days though. Cloudy, lots of rain, and no sunshine. It was nice the first few days, but now I am kind of getting tired of it. It does make for perfect photography weather though!
Life has been pretty uneventful lately. After a crazy October I really don’t mind though. It has given me a lot of time to make some delicious recipes for you guys. And this salad y’all!! It just screams fall/Thanksgiving/holiday/all those buzz worthy terms right now. If you haven’t noticed I’m kinda obsessed with all those flavors right now. Hence these whipped sweet potatoes, sweet potato & beet stacks, pumpkin pie butter…the list can go on.
This chicken & sweet potato salad takes all those fall flavors and combines them together. Roasted sweet potatoes, seasoned chicken, cranberries, pecans, and a cinnamon tahini dressing. My favorite brand of tahini is Soom – if you are looking to try it, use this link to save 10%. I used chicken for this recipe, but feel free to use turkey. It’s like Thanksgiving in bowl that way.
This salad is also perfect for meal prep. It saves well so you can make it on Sunday and have it for the week. I have been taking a scoop and throwing it over some greens for an easy and balanced lunch. Plus there is a good balance of protein, carbs, and healthy fats. You can also throw the chicken in the crockpot instead of pan frying it to make it even more hands off!
Harvest Chicken & Sweet Potato Salad
ingredients
Salad
- 2 large sweet potatoes, diced (about 800 grams)
- 1 pound chicken breast (skinless)
- 1 1/2 cup whole cranberries
- 1/2 cup halved pecans
- 1/4 cup packed parsley, roughed chopped
- 2 tablespoons + 1 teaspoon avocado oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- pinch of red pepper flakes
- salt and pepper, to taste
instructions
- Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Mix diced sweet potatoes with 2 tablespoon avocado oil and salt and pepper. Place and baking sheets and roast for 30 minutes.
- While the sweet potatoes bake, make the chicken. Mix garlic, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 teaspoon avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.
- Make the dressing. Mix all ingredients in a small bowl.
- Place chicken, cranberries, pecans, parsley, and cooked sweet potatoes in a large bowl. Pour over dressing and mix well.
- Enjoy!
nutrition
Christine Helmer says
Did someone make this recipe in an Instant Pot? I want to make it and would love the directions.
Kelly says
Yes! I haven’t tried it, but here is the post on what they did – https://www.instagram.com/p/BpzoWbjHXnT/
this is what she said – “put your IP on sautĆ© mode with a little bit of avocado oil. When itās āhotā I place the seasoned chicken breasts in and sear on both sides (2-3min per side). I then removed the chicken + added 1 cup of water + then added a steamer with my largely diced seasoned sweet potatoes + placed the trivet in top of the sweet potatoes + put the chicken on the trivet. I then did Manual – 5min. Then natural release for 5 min. Release the remaining pressure and viola!”
Christine Helmer says
Thank you!
Renee says
Do you eat the cranberries raw?
Kelly says
I do Renee! But they are tart and some people might not like them raw. You could either cook them down a little or use dried cranberries. Hope that helps.
Jamie @ Dishing Out Health says
This seriously sounds like the PERFECT fall salad. I’m also loving those dressing ingredients – definitely giving this a try!
Kelly says
Thanks Jamie, I hope you like it!
Emily says
Wow that’s an unusual salad that will hold for the week; this must be so sturdy. It looks delicious, and I’m thankful that fall weather has really lingered here in Colorado before the snow. It seems like it’s been a huge blessing as we soak in all the last moments of fall before the snow comes.
Kelly says
Yes, it holds up really well! I sure Colorado is beautiful in the winter with the snow! And you always have so much sunshine š
Julie Lichtman says
This looks so beautiful and festive! I haven’t started cooking with cranberries yet this season but can’t wait to start doing so! xo
Kelly says
Thanks Julie! We usually buy them as soon as we see them at Costco haha!
Devonshire says
I love fall flavors and make them last in my kitchen as long as my husband will tolerate them! I will definitely be making your Harvest Chicken and Sweet Potato Salad! It looks so yummy! Your photography is on point too! Question? I just started my blog and was wondering what you use to create the ‘recipe card’ in your blog? I’m going to post recipes here and there and think that’s a great way to showcase the recipe, rather than writing it all out in the post, if that makes sense? Thanks!! <3
Kelly says
Yes fall flavors are so comforting! I use the plugin Easy Recipe and it is really easy to use. There are a few similar options like that out there as well. Congrats on starting your blog!
Allie @ Miss Allie's Kitchen says
There are so many flavors here I love it! I’m obsessed with the fact that you added cilantro!
Kelly says
I love adding fresh herbs to everything! Always adds a nice pop of flavor.
Kelly says
I just made this again and realized it is parsley and not cilantro in the recipe haha! Your comment made me think like wait a second. Oops. At least I caught it haha!